sirachi IPA

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solo103

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Thinking of doing a sirachi ipa and was going to add the a little bit of the sauce to secondary ferm. Had a jalapeno ipa not to long ago that was great, not overbearing and didn't blow out your pallet. What I was wondering is if some of the ingredients in sirachi would mess the fermentation process or sour the beer.
 

Pogopunx82

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I love siracha but that in a beer would be some sick ****. Try it out im Interested.
 

ultravista

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I am a hot pepper loving mother futcher but peppers in beer don't float my boat. I have about 10 different varieties growing, mostly wild Chiltepin and Pequin types.

You could always add some to a base to see how it tastes before committing to a whole batch.
 

EndlessWinter77

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Keep in mind how much garlic is in sriracha as well. Im not a fan of capsaicin or garlic in anything I drink. I've heard of some spicy beers, but I think the garlic could absolutely ruin it. On the other hand, I admire your creativity and wish you luck.
 

Oddball

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I pretty much drink the stuff anyway so why not try it in a beer. Keep us updated if you try it...
 

Carter5112

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If you do this, you must agree to use Sorachi Hops. The Sorachi Sriracha IPA. Excellent.
 
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solo103

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I have pored some ipa I'm a mug and added two drops of sirachi to it and it tasted great. You get a little heat and flavour bit wasn't over bearing. Def gonna do it but would like to try a smaller batch.
 

hopheaded

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if youre looking for that kick but are worried about sirachi, ive thrown an opened up habenero into my secondary for some heat. I used two and that was pretty hot, id probably use 1 or 1.5 next time. keep us posted on your experiment though!
 
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solo103

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Yeah I have had a couple dif jalapeno ipa's that were good. I'm going for some heat but also for the flavor of the sirrachi that's why I don't just want to use a pepper.
 
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solo103

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Endlesswinter sorry I didn't have a bottle in front of me. Lol. Why argue semantic's just looking for input on the idea
 

ayoungrad

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FWIW, this is a made-in-the-USA, CA derived sauce. It is not a true, traditional asian sauce. It think it was created by an asian transplant to CA, but just putting it out there.

Either way, I love heat. I made a habenero/ancho porter that was pretty good. It took second in a local competition in it's category.

IMHO the secret is smoothing the flavor distinction between the heat and the barley/hops. Anchos do this with dark grains because they add a little smoke and a little heat. You can try to figure out what to do with a red pepper sauce, but you are probably better off going back to actual peppers. It's easier to control the flavor with fewer ingredients (like garlic, as above) affecting the taste.
 
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solo103

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Yeah I know it will be tricky to balance the flavor with those other ingredients that are in the sauce but I want to try something diffrent from what everyone else is doing and I really enjoy the flavor of the sauce and want some of that to.come through not just the heat
 

hopheaded

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Ayoungrad...when you did the anchos in the porter did you add them at the end of the boil or do a dry hop thing with them? I made a habenero/pepper beer where i did both, serano peppers for 15 mins and habs in the secondary. The beer had an over poweing pepper taste, like drinking a bell pepper. What was your method?
 

ayoungrad

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I dry hopped both the habaneros and the anchos. I just chopped them and put everything, including the seeds, in a hop bag. Then I tested it every day or two until I had the heat level and flavor I was looking for. My Puerto Rican mother-in-law loved it.

I just remembered something. Have you ever had a michelada? I had some in Mexico and have since had them here. It's basically beer, lime juice and spices. The spices I had were mainly hot sauces, probably because its easier to make. And I had one in MA that had sriracha in it at an asian restaurant. It was really good. I think micheladas are most often made with lagers. The ones I had in Mexico were made with Pacifico.

Also, I just double-checked my sriracha comment above. According to wiki, it IS a traditional thai sauce. Not sure where I heard otherwise. Oh well. Bottom line is I always have at least sriracha, cholula, tabasco and el yucateco on hand. And usually several others.
 
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