nootay
Well-Known Member
Im new to brewing beer. A couple months ago i had this beer:
It was nice! It had some kick to it, but it wasn't overbearing. Id say it was like a spicey nacho cheese type heat. Im a big pepper fan, but in beer i would not want it to be unbearable spicey. I would think a golden or cream ale base would work best for this? Anyone tried it any other way? Ive read over 4 or 5 threads in here regarding pepper beers, seems like the best way is to "dry hop" the peppers. I would think jalapenos would be a bit too much heat. Any ideas?
Thanks!
Adam
It was nice! It had some kick to it, but it wasn't overbearing. Id say it was like a spicey nacho cheese type heat. Im a big pepper fan, but in beer i would not want it to be unbearable spicey. I would think a golden or cream ale base would work best for this? Anyone tried it any other way? Ive read over 4 or 5 threads in here regarding pepper beers, seems like the best way is to "dry hop" the peppers. I would think jalapenos would be a bit too much heat. Any ideas?
Thanks!
Adam
