I'm usually not one to post on forums, but I've lurked along this board for a few months, and now I've hit a brick wall with something.
I brewed a beer with mint (not a chocolate stout) about a year ago now. It was terrible for about 3 months, then somewhere around 6 months aged, it changed. The beer was both sweet, refreshing and dark.
but the real kicker was how drunk this brew would get people. The alcohol content was not terribly high from what I remember, but even seasoned drinkers were getting drunk off of 22 oz.
So, does anyone know what the properties of spear/peppermint under fermentation are and if they somehow enhance the effects of alchol, or was it just a wonderbrew?
also looking for recipe now, will post if found.