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-   -   szechuan pepper corns (http://www.homebrewtalk.com/f12/szechuan-pepper-corns-172162/)

rmolledo 04-07-2010 01:58 PM

szechuan pepper corns
I'm going to brew a saison this weekend. But In the process of formulating the recipe I had an idea for a future saison. What about Szechuan Peppercorn Saison. Has anybody brewed with it before?

bierhaus15 04-07-2010 02:55 PM

I love using szechuan pepper for BBQ, grilling, dry rubs, and general cooking but I would be very hesitant about adding it as a main flavoring for beer. I wouldn't think its taste would complement the fruity character of a saison very well. The beer probably would be fine tasting, but I bet it would be the last time you added it to a beer. Though, who knows.

Beezer94 04-07-2010 08:29 PM

I still remember wanting to try this recipe:


It's not a saison obviously, but still has szechuan peppercorns as the spice. Sounded delicious.

Capecodwhale 11-17-2011 06:57 PM

Rmolledo did you ever brew that saison with the Schezwan Peppercorns? I got the idea while eating a snack of peanuts with chili peppers and schezwan peppercorns while in China. I ended up putting a teaspoon of the corns into a local beer and it wasn't too bad- a little bit of the peanut flavor threw the taste off. But I think it would make an interesting brew.

jtejedor 11-17-2011 07:39 PM

Man I have been thinking about putting some in beer. At the very least just for that cool mouth numbing sensation. And they are a bit citrusy. Maybe a wierd IPA with some other citrusy hops to compliment.

phodog 11-17-2011 10:55 PM

I made a szechuan peppercorn on a pale ale frame. Took a silver at a 900 entry comp. Kinda got lucky tho, one of the judges was curious and looked up what the wierd ingredient was. Evidently I didn't define the ingredient well enough, but when he read it he said, hats It! THEY THROUGH OFF A VERY fLORAL FLAVOR, SO BE CAREFUL NOT TO ADD TOO MUCH. i MADE ADDITIONS TO THE BOIL( 1/2. OZ.) AND AT FLAMEOUT( 1 OZ.).

badducky 01-19-2012 03:22 AM

Not to resurrect an ancient thread, or anything, but I just put a szechuan peppercorn porter into the primary. I used Brewer's Gold for bittering, and Cascade for Aroma, to - I hope - complement the resinous, spicy, citrusy addition of a good tablespoon or two of peppercorns.

I love szechuan peppercorns, and poked around for a beer that I thought would make a great match for it, and I'm betting a robust porter will really hold its own with the spice!

If it's any good, I'll share the recipe.

Glossolalia 01-19-2012 06:56 AM

Curious if you two used fresh or dried peppercorn. I've been waiting for sansho pepper (sort of the Japanese equivalent) to come into season. Zakkoku Kobo Microbrewery, a little place north of Tokyo in Saitama, where the purveyor even grows and malts his own grains, has done a sansho porter that was actually quite nice.

phodog 01-19-2012 11:15 AM

I used the dried.

badducky 01-19-2012 04:19 PM

I used dried szechuan peppercorns. They're not peppers. They're not even like black pepper. It's the outer pod of a tiny fruit. It's more like African Uzazi (prickly ash) than anything else.

It's name is definitely misleading, but it's a very tasty spice, and I bet it would do well in a robust beer, like a porter. But, you know, we'll see!

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