OK - so it is not Friday. Here is the subject for this month:

Many craft brewers are like Frankenstein. They have become mad scientists obsessed with defying the laws of brewing and creating beers that transcend style guidelines. These “Frankenstein Beers” challenge the way people perceive beer. They are freaks of nature — big, bold and intense. The ingredients resemble those of a beer and the brewing process might appear to be normal, but some aspects of the entire experience are experimental, unorthodox and insane...Your mission, should you choose to accept it, is to write a blog post on “Frankenstein Beers.” There are no rules about how to write about this topic — feel free to highlight a Frankenstien brewer, brewery, beer tasting notes … or just your opinions on the concept.

Most freakish beer I have ever had? Without a doubt Bruocsella 1900 Grand Cru by Cantillon. I was so offended by this beer that some cheese eating schoolboy lost it. That was funny. But then I got to like sours of all sorts. Then there was the time I had an Eleven from Weyerbacher and had to take a Rolaid as I was drinking it. The hunt for the hoppiest is a bit past it now, so 2008, but discordant hop acid bath beers are as freakish as any Belgian sour - and yet now something I don't really mind either. But do we notice these extremes any more? Lambic this, tripel that, imperial whatevers? Hasn't craft beer cried wolf? And don't get me started on the idiotic needy races for the strongest beer, the most expensive beer or the one stuffed in a squirrel. What next? A disposable razor with five blades?

The way it looks to me, there is no room left for Frankenstein because it is all about Frankenstein right now.