rmolledo

Recipes 

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?

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Primary 1: Blueberry Cyser (est. 12-13%)
Primary 2: N/A

Keg1: Cocoa Beach IIPA (est. 8.5%, 97IBU)
Keg2: Belgian Wheat Dark Strong (8.1%)
Keg3: Brandon O's Graff Cider (est. 6-8%)
Keg4: Dale's Pale Ale (6.5%)

Former Draughts: American ESB, Chocolate Oatmeal Rye Porter, Hoppy Hallowheat, Chocolate Milk Dunkleweizen, Belgian Pale Ale, The Notorious E.S.B.

bierhaus15

Recipes 

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

Recipes 

I still remember wanting to try this recipe:

http://www.homebrewtalk.com/f12/stir-fry-rye-ipa-115194/

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

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RDWHAHB

Capecodwhale

Recipes 

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

Recipes 

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

Recipes 

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

Recipes 

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

Recipes 

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

Recipes 

I used the dried.

badducky

Recipes 

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!