Thinking of doing a sirachi ipa and was going to add the a little bit of the sauce to secondary ferm. Had a jalapeno ipa not to long ago that was great, not overbearing and didn't blow out your pallet. What I was wondering is if some of the ingredients in sirachi would mess the fermentation process or sour the beer.
I am a hot pepper loving mother futcher but peppers in beer don't float my boat. I have about 10 different varieties growing, mostly wild Chiltepin and Pequin types.
You could always add some to a base to see how it tastes before committing to a whole batch.
Keep in mind how much garlic is in sriracha as well. Im not a fan of capsaicin or garlic in anything I drink. I've heard of some spicy beers, but I think the garlic could absolutely ruin it. On the other hand, I admire your creativity and wish you luck.
I have pored some ipa I'm a mug and added two drops of sirachi to it and it tasted great. You get a little heat and flavour bit wasn't over bearing. Def gonna do it but would like to try a smaller batch.
if youre looking for that kick but are worried about sirachi, ive thrown an opened up habenero into my secondary for some heat. I used two and that was pretty hot, id probably use 1 or 1.5 next time. keep us posted on your experiment though!
sirachi IPA
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