Originally Posted by PhelanKA7
Brewed my own take on Le Chouffe Houblon (Belgian Pale Ale) and dry hopped my CCCA (Chinook, Columbus, Cascade, Amarillo) BIPA.
It's a good day!
1.) Does the smoke actually come through on the peppers and into the beer?
2.) What process do you use to smoke the peppers? What kind of wood?
3.) Do you devein/deseed the pepper and/or chop them up?
I've been planning on doing a habanero kolsch this summer... Curious on how others do pepper beer. Most seem to smoke the peppers.
1- I have never tried this one, so it will be a few weeks before i can tell you if it comes through, i have had some before that did very well.
2 these particular peppers i took the easy way and bought them pre-smoked from my grociery store so i could not tell you for sure.
3 no, only take off the stem from the top, if you want more heat cut them open (and or leave them in longer) but i leave all seeds in, put in two whole and one split!
a habanero kolsch sounds amazing... you will have to keep me posted!!!