Spicing Beer

Go Gators · 02-26-2008, 02:20 AM

Has anyone ever heard of using black pepper to give a beer a little kick? I want to give a beer a "spicier" taste, and I don't mean hot spicy. Has anyone ever heard of anything giving this type of taste to a beer?

Professor Frink · 02-26-2008, 02:21 AM

I think BierMuncher tried that in one of his brews.

**the_bird** · 02-26-2008, 02:35 AM

Yeah. BierMuncher. Honestly, I'd start playing around with different yeasts and hop varieties first; there are lots of ways to get to "spicy" without, you know... adding spices.

Go Gators · 02-26-2008, 03:03 AM

It always amazes me how fast yous guys work

**the_bird** · 02-26-2008, 03:06 AM

Just sittin' at the 'puter, drinking a spicy farmhouse ale, talkin' on the forums... typical Monday evening

Saaz is a real nice hop that's well-known for its "spicy" characteristics. Of course, good luck finding any!

Lots of Belgian yeast strains can produce some spicy phenolics, although they can be somewhat temperature-sensitive.

One key piece of advice I just picked up from somewhere - if someone drinking your beer can tell you WHICH spices you used, you used too much. If they say "oooo - black pepper!," you ought to back it down a little.

Kai · 02-26-2008, 08:32 AM

Grains of Paradise can also be used for this kind of character. Look them up.

EinGutesBier · 02-26-2008, 12:59 PM

Two words, my friend. Belgian. Yeast.

Go Gators · 02-26-2008, 03:50 PM

Thanks guys. All very helpful info.