So I noticed something especially interesting when a three-day old mix of mine, that’s been out of the cold for a little too long, starts smelling… fermented. The mix that did this was a 50/50 whey / rice protein, oat powder, canola / olive oils for fat, and dextrose for carbs (~1800kcal, 80% carb, 120%+ fat mix?).
What’s more surprising: it doesn’t actually taste bad once it gets a start (tested and then promptly chucked, but still.)
Anyone familiar with the beer / alcohol making process know how to encourage this to an actual beverage? What sort of unholy concoction could be wrought from such an attempt?
I’m honestly curious enough to give this a shot.