- Joined
- Apr 18, 2006
- Messages
- 16,779
- Reaction score
- 5,896
I think I'm gonna try making something strange for summer. A buddy on mine made a jalapeno pepper beer out of a gallon that was siphoned off a pilsner. He added was he thinks was about a hand full of jalapeno slices and a dash of liquid smoke and let it sit for a week. Then carbed it up.
I had a few under my belt at the time but I must say that it was rather tasty. It was hot and smokey but not too much where you needed to cool your mouth off. Kind of like a medium salsa. Hot enough to be intriguing making you want another sip. The smoke was not overbearing either.
The only thing missing was a chunk of pork-laden meat.
Hmmmm..... Sausage or Bacon?
I'm visioning a dry beer served in a martini glass; (Picking one garnish)
I had a few under my belt at the time but I must say that it was rather tasty. It was hot and smokey but not too much where you needed to cool your mouth off. Kind of like a medium salsa. Hot enough to be intriguing making you want another sip. The smoke was not overbearing either.
The only thing missing was a chunk of pork-laden meat.
Hmmmm..... Sausage or Bacon?
I'm visioning a dry beer served in a martini glass; (Picking one garnish)
- with mini-smoked sausage link on a toothpick
- with the rim of the glass lined with tiny crushed bacon bits (like a margarita)
- Oh crap, how about both.
45% pale malt
45% wheat malt
10% sugar
Cascade or Saaz at 60 minutes ( neting about 17 IBU's)
Pitch S-05
In the 2ndary;
Wrights liquid smoke ( 1/4-1/2 tsp per gallon)
Jalapeno sliced (1 per gallon)
Looking for advice about the peppers. I don't want steep them I want the pepper taste w/o blazing heat. I think I'm close but not sure, never used peppers in a recipe.45% wheat malt
10% sugar
Cascade or Saaz at 60 minutes ( neting about 17 IBU's)
Pitch S-05
In the 2ndary;
Wrights liquid smoke ( 1/4-1/2 tsp per gallon)
Jalapeno sliced (1 per gallon)