Spicy Beer

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I kicked off a Cascade Spicy Ghost draft a while ago and now I've just
started drinking it, it's quite nice, the spice seems to give it a nice
flavour, but it is not actually spicy.
I was thinking the next time I kick this brew off I might get out the old
spice weasel and bam, nock it up a notch, but I was wondering what spices
should I use?  I was thinking chilli powder but I'm not sure how that would
effect the taste.
I'm using the brew kits, hence why I don't know what spices are actually in
it.

Regards
Mark



Re: Spicy Beer

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I, too, am interested in this brew, because my love for beer and my love for
spice often come together in the same room.  I'm wondering if they can come
together in the same GLASS.

What are the spices?  Or, has anyone successfully brewed a beer with a
cayenne or cracked red pepper?  And by "successful," i mean "good," not
"novelty."

-changey
I never left, and I still hate the law firm of Douchenozzle, Cockstain and
Fuckwit



Re: Spicy Beer


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Don't know what ou're referring to with spicy... but try dry hopping with
some Saaz.
--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
http://penrithgaelscc.4t.com



Re: Spicy Beer





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I might, with my next batch.  Have you?



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Yeah, I quite liked it in my Pilsener.
--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
http://penrithgaelscc.4t.com



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I remember buying a "chilli beer" from the Salamanca Markets in Hobart
Tasmania. I drank it while we were in Port Arthur. Somewhere along the way
they forgot to add the beer. It was very spicy but that's about all I could
say about it. It was thin and flavourless. I'd suggest having a fairly full
bodied beer if you're looking at chilli spiced beer.
--
Josh Button
To see how the Penrith Gaels Cricket Club is going...
http://penrithgaelscc.4t.com



Re: Spicy Beer


Mark wrote:
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  If its a 'hot' flavour you're looking for, you could do worse than
trying fresh root ginger. If you add it at the start of the boil, the
more aromatic ginger flavours will be driven off, leaving the 'hot'
component. Assuming that a ginger ale is not what you're after, of course.


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There was a chile beer thread here earlier. Quite a few commercial
examples now, there is the horrid Cave Creek Chili Beer - an insipid
light lager with a pickled serrano in the bottle. Not really hot, maybe
for the unintiated to spice, but not good either. There is also Rogue
Chipotle Ale - a nice smokey, balanced malty reddish ale. Still it's a
bit of a novelty though and I was glad I only bought one bottle.

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work best was making a kind of chile tea from dried red or green chiles
until you get it where you want and then adding it to the secondary
fermenter. Lots of flavor but keep in mind this doesn't tend to be a
style you sit back and quaff, more of a one-off novelty.

_Randal


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would
in

Hell put 1 sliced open jalapeno in it with the final hops.   That's seed,
pith and all.  If you feel that's not enough put in 2 next time around.

I love spice and would never do this to beer myself but if you want to,
yattehey.





Re: Spicy Beer


I do Cloves, Cinnamon, Nutmeg, and Allspice in my Pumpkin Ale.  Comes out
great.

Mr Jack-O-Lantern never tasted so good.

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