Whoever said this has never tried it to begin with. Everyone has a sinful pleasure but none have ever made it a mission …

Until Anna came to bring these inner desires to manifestation the day she met with a mysterious woman who gave her a magic potion.

Since that time, Anna has had the magic touch. A simple drop or a touch from her would bring people’s most inner desires out. However, the more Anna shared, the more of her inner devil started to manifest.  She was a kind hearted devil though. Unlike the tales told.

Myth would have you believe that the root of all desserts stemmed from this very potion. Some say that what Anna drank was actually this ‘devil’s water’. Whether the mysterious lady from that day was an Angel or a Devil, the potion is enough to turn the holiest of man into a sinner.

Ingredients: Water, Malts, Hops, Bananas, Vanilla, Coronado Dulce de Leche Cajeta Caramel aged in White Grape Wine and Yeast.
==Introduction==
Project #17 pays tribute to my need of making a beer similar to the Bananas Foster’s beer from Buffalo Bayou which was given to me a couple months ago by my friend Aaron Mendiola of www.beermetaldude.com. I had always wanted to make a Weizenbock for a long time ago since the style pays tribute to the Doppel Bocks and Dunkelweizens which are some of my favorite styles from Germany. Lucky for me, the Bananas Foster was a Weizenbock. Hence where I got a crazy idea of making something similar but taking my own experimentation into consideration. Essentially, I wanted to implement Coronado Dulce De Leche Cajeta de Cabra into the mix. It is a Mexican Dulce de Leche with Caramel which was aged in White Grape Wine or what they call, Envinado. Also, since I wanted to make a beer that would go well into a beer float. The more the better to make a delicious style such as this. I don’t think the implementation of Goat Milk Caramel has ever been done in a beer so it was definitely a chance to make something unique and special. Aside from the base weizenbock extract recipe I researched, I added a lot of Crystal 40 malts which made my partial mash even bigger. With all the ingredients in place I had something very special to work with. So after a long time, basically 10 weeks of waiting and racking done, here is the brew! Cheers!

Aromas:
Rich Bananas, dulce de leche caramel, goat milk, vanilla, dark fruit raisins, plums, cherries, currants, piloncillo sugar one, bubble gum, stone fruit peaches, pecan pie, dark chocolate, milk chocolate, Chunky Munkey ice cream, walnuts, plantains, tres leches cake, coffee cake, banana nut bread and flan hints

Flavors:
Mexican Dulce de leche Goat Milk Caramel, vanilla, grilled bananas, clove spice, banana bread, coffee cake, pecan pie, sweetened condensed milk, dark chocolate, milk chocolate, coriander, wheat bread, rye bread, toasted rye bread, hazelnut nectar, stone fruit apricot and peach notes, leather hints, bubble gum, capirotada raisin bread pudding, piloncillo sugar cone, plantains, cinnamon hints, fruit cake, Chunky Munkey ice cream, grape wine notes, tres leches cake, flan, banana cream pie, toffee, cane sugar, rum hints, walnuts and Nutella hints.

Aftertaste:
Finishing up with bananas, goat milk dulce de leche caramel, vanilla, bubble gum, earthy notes, dark fruit, flan, tres leches cake, stone fruits, coriander spice, plantains, clove spice hints, and dark cherry notes. No alcohol in the taste, Crimson Blood and Dark medium Body, smooth, creamy, syrupy and chewy mouthfeel along with moderate drinkability.
Overall:
Yet another crazy experiment done successful. This came out to be such a very delicious brew that it truly is orgasmic! I was concerned about this project big time since I got some sediment left over since there was so much banana in the brew (About 25 bananas!!) When it came to the caramel, I was concerned about how to add it to the brew in secondary since caramel the caramel is made with Goat’s milk and you could really smell it when I boiled the caramel with water. I stuck to my guns and said fuck it, all in the name of good beer and experimentation. I am so thankful that the people that have tried it so far have really liked it and even though it was a one off batch of brew, I definitely would like to make this again and proceed with other experiments as well. Hope to some day make enough for some beer enthusiasts like yourself to try some day. Cheers!

Anime Corner: (tl;dr)
Anna Nishikinomiya from Shimoneta, Asmodeus and Astaroth from Shinrabansho were used in this beer for many many reasons. During the research to make this beer, my friend Steven Blackburn from Iowa and I joked about the scene in Shimoneta where the girl Anna infused her “love nectar” into her cookies. So we basically discussed, if this beer is to be a true dessert, it has to be so damn good like a true nectar of gods. A beer that will basically make you orgasm since it would be so rich and ddelicious Essentially, all the sweetness from the bananas and caramel would become love nectar. The fact that I combined Anna on the label with Asmodeus is a play at the beer style, a DoppelWeizenbock or Double Buck/Goat Wheat beer. It is almost like a duality, Dr. Jekyll and Mr Hide kind of thing. Also, since goats have been used in some cultures to represent devils, I think it was fitting to put both Asmodeus and Astaroth on the label as well. This and the back that I literally used a Goat’s milk caramel into the beer, just adds to how much more the ingredients paired so well with the Weizenbock. The Doppel aspect also notes the fact that the beer is a stronger or Double/Imperial beer at 10%. In this beer, the Banana aspect, you can see Anna’s name is in Banana, and the whole Diablita de Leche is a play on the words Devil’s Milk. So you can see how I related Goat and Devil there. So then the whole thing with Astaroh and Asmodeus together is the Doppel Bock. Also, Since the grain bag burned a tiny bit at the bottom, the bitter earthiness of the brew can be seen as the burning of hell fire. Oh and Anna becomes Asmodeus after too much Love Nectar. Hope I covered everything.