Beer!
Organizing this into specific flavors. Will also note what should and should not be possible.
Special properties will include potency (potent or very potent) and spicy. These are the only ones that are yeast-dependent. Dry, sweet, color, and fruity can all be done in any beer through ingredients.
...except maybe not. Properties like sweet may be difficult/impossible if a yeast doesn't yield enough cinnamon or nutmeg flavor, causing the beer to become cloying. Need to look into this more.
- Orange (up to potent)
- Banana (up to potent)
- Cherry (up to potent, in a practical sense)
- Date (very potent possible)
- Nutmeg (not even a hint of flavor possible)
- Cinnamon (very potent, spicy possible)
Honey and barley should be easy enough. Just dump lots and lots of honey/malt into your brew.
Still, here's what yeasts you should consider using:
- Y3 (Very Potent)
- Y40 (Potent, Spicy)
- Y43 (Very Potent)
- Y67 (Very Potent)
- Y80 (Very Potent, Spicy)
- Y97 (Very Potent)
Random notes:
- For now, this is all theory. I can do tests later on.
- What will be listed as impossible will be stuff that is blatant. Like, no yeast of a particular flavor cracking 800 alcohol ceiling...that's not going to be very potent.
- OK, multi-yeast beers may work, but I don't understand them well at all. So if a beer calls for adding ingredients at time 460 exactly, needs two yeasts, and has very little margin of error lest it turn from spicy dry into caustic, you're on your own. Banquets have given me enough headaches for now.