My recent corn beer experiments were a lot of fun and a good learning experience. So I present to you my Jim Dandy Cerveza, made with 2 pounds of cooked quick grits. https://www.brewtoad.com/recipes/jim-dandy-cerveza It was brewed at 60F for 2 weeks, then bottled and conditioned for another 2 weeks. And finally, it was lagered for 4 weeks at 41F, at which time, it was very clear and delightful to drink.
I wanted to see if i could make a beer using cornmeal instead of using flaked corn. It did create a lot of sediment but turned out much better than expected. https://www.brewtoad.com/recipes/corn-beer-experiment