Rogue Brewery has released a Sriracha Hot Stout beer. It is a decent flavored stout, but the real deal comes in the aftertaste. Boy, it has a kick! However, the spicyness is not the same as adding sriracha to food, but much rather a "throat" spicy aftertaste that feels like a very slight heartburn. Some might not enjoy the sensation, but I do and it left me with a few questions in regard to brewing something similar at home.
First, how does one go about adding spicyness to the brew? By this, I mean in what step is the sriracha added? Second, how much would be a decent amount to add, and what ingredients would be used and which may be omitted from the sauce? Finally, what type of yeast and hops would pair well with the sriracha?
I hope we can discuss these topics further.
First, how does one go about adding spicyness to the brew? By this, I mean in what step is the sriracha added? Second, how much would be a decent amount to add, and what ingredients would be used and which may be omitted from the sauce? Finally, what type of yeast and hops would pair well with the sriracha?
I hope we can discuss these topics further.