Recently I have had a couple beers that were described as "peppery" Yards love stout had this quality as well as sierra nevada ruthless rye. My wife and I really enjoyed it and we are wondering what is the ingredients that contribute to this? Is it the type yeast? Hop variety? Or actual peppers in secondary? Appreciate if anyone can help me figure this out.
Peppery?
- Thread starter timos
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I made a pale ale that was peppery. I haven't taken the time to brew again and tinker to try and find the culprit, but I personally believe it was the hops I used. I used Columbus in first wort and that was the first time I had used Columbus and also the first time I got a peppery spicy taste. I could be wrong but that's my guess.
Seems to me I heard on here at some point that grains of paradise are peppery. Or that they are some kind of pepper,like white pepper or something? Midwest calls them paradise seeds,here's a link; http://www.midwestsupplies.com/paradise-seeds-2g.html
Rye can give a peppery taste, as well as certain strains of yeasts. Hop selection as well can give some spicy notes. There really can be several contributing factors - really depends on the ingredient selection and the brewing process.
Yup, they can have that characteristic. I've gotten a decent pepper note from the couple of times that I've used them in Wits.
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Pretty sure there are some yeast strains that give beer a peppery taste, such as the yeast I'm currently brewing with: Safbrew T-58
Thanks for the responses all.
Im putting an extract recipe together for my next batch. Some sort of Rye ale maybe and I would like that peppery finish to it.
Yeast Candidates : Safbrew T-58 or Bavarian Wheat yeast Note: my fermentation will be at from lows 60s to 65°
Extract: Briess Sparkling Amber Liquid Extract
Specialty Grains: Rye Malt/flaked Rye maybe a little chocolate rye too.
Hops: maybe chinook and/or columbus?
Im putting an extract recipe together for my next batch. Some sort of Rye ale maybe and I would like that peppery finish to it.
Yeast Candidates : Safbrew T-58 or Bavarian Wheat yeast Note: my fermentation will be at from lows 60s to 65°
Extract: Briess Sparkling Amber Liquid Extract
Specialty Grains: Rye Malt/flaked Rye maybe a little chocolate rye too.
Hops: maybe chinook and/or columbus?
