Відео

Holy crap. 805 is my favorite beer when I'm low in homebrew.. Have to give that a try.. Fruity? 💅. Maybe the NA part? Who knows. Cheers 🍻 from Phx, AZ

Ontario..Corona 0..sunbrew with vit d

Been drinking these for over two years now. They are a great alternative to IPAs!

Pro tip instead of emptying starsan out of keg into a bucket, use your beer lines and run that starsan through your taps to clean them

Ohhhh wow!!!

Interesting recipe! I have the 20 gallon system too and upgraded to a Riptide (NPT version so I can use the same disconnects), a bit expensive but absolutely zero regrets and really gets that whirlpool going! Cheers Brian!

As someone who likes 805 I was hoping to hear a better score. 🍻

I bought the mix pack the other week and was happily surprised by them. The Mex lager with lime might be my fav

I Love the American Craft beer! but, be aware, If the 25% Tariff go into effect on Canadian barley the American Craft industry will collapse. They are currently struggling due to high costs due to the war in Ukraine and the debt from the pandemic. Canada produces three time the barley of the USA so this isn't going to end well. One American president helped build the craft industry ( Jimmy Carter ) and another will be responsible for wiping it out! ( D.J. T. ) The big beer industry smells blood in the water and they are licking their lips! Trump will support big beer as they have the money to buy him.

I think the last spicy beer the brewery I work at had was a Hatch Pepper Stout...quite nice! Fun idea that I forgot about, gonna have to run this buy the Yeast Shepards.

cheers! my dad used to homebrew sparkling ale with red chillies (one in each large format bottle), quite a good chili beer I usually brew an ESB with bergamot once or twice a year, and use a tincture with decaf earl grey tea bags in vodka

I’m curious what was the grain bill recipe and the yeast used?

Have you tried using only the part that doesn't have the seeds on? might help reducing the heat

I make spicy lager and stout every year for cinco de mayo. Try jalapeños or asian chilis right in the kettle at the end of the boil into chill down; adds nice flavor and slight heat w/o being overpowering

In order to get the tincture into the keg without oxygen while it is pressurized, the homebrew network does it with a soda bottle with a carb cap and eva barrier tube to the bottom. Then pressurises it higher than the keg and flushes the bottle with the tincture in with CO2. Then just connect it to the keg with a jumper and it should suck it all into the keg. Could use it for adding gelatin and such as well. Can't find the video on this now though

Any reason to only add watersalts when the water is at temperature?

Or maybe drink whisky like a man

I would trust this guys knowledge of ipas

Maybe Amber lager wasn't the best choice

Awesome brew day to follow along with! I love pepper beers and peppers in general so anything spicy really appeals to me. I brewed a science experiment about a year ago that was a big chocolatey Imperial Stout that I added a single, homegrown Carolina Reaper pepper to (well as a tincture, just like you did). I expected it to be awful and then I'd just adjust and brew again, but it came out perfect for me. Very noticable heat on the finish but a nice chocolatey heat at the front. I wanted that Mexican Hot Chocolate stout and it was exactly what I dreamed of. I have also found that habaneros always give that kind of vegetal flavor, at least in my experience. While I love peppers, pepper beers, and anything with peppers in it, I tend to shy away specifically from habaneros. If you're into peppers and spice, I would recommend trying some different peppers in different styles of beer. Light beers like this one always tend to showcase the peppers as well, which may not be a good thing. I like a subtle heat at the back end in a beer, but I don't want to drink a beer that just tastes like peppers start to finish.

Schmokin

🤙

I learned to just toss a small piece of hot pepper in the beer when serving, just like a cocktail mule, and call it a day. Works the same way if I want some kick but not the whole batch.

I did a triple pepper smoked ale called Chipotle Smoke bomb. Think Alaskan’s Smoked Ale with peppers you roast on the grill then soak in the beer like you would a dry hop. We used jalapeño, poblano and one other I forget. Let me know if you want me to dig up the recipe. Good stuff.

Как всегда отличное видео!👍Пиво на любителя, ценителям мексиканского бурито понравится🙂

muito bom.. ok... Portugal

Totally get the gimmicky comments. One of my local breweries has a habenero ipa that's awful. The rest of their beers are great, but the habenero just has way too much heat in that beer.

I've always wanted to try this but been nervous. But now you got me inspired to give it a try even if I end up regretting it haha

Brewery near me makes a poblano wheat beer that sells out right away has all the pepper flavor but no heat

I've only tried one habanero beer and that was from a tiny brewery in Denmark. Balance was alright, but it also felt a bit gimmicky. I think a beer needs a proper structure for it to make sense. On a personal note, nothing crazy, but I added black licorice to a porter recently and while the recipe still needs some work, it was pretty good. If licorice is your thing and you ever get to Denmark give Limfjords Porter "Ekstra Engelsk Lakrids" a go. It's delicious!

Thanks

I cringed when you poured the entire tincture in the keg without dosing it instead 😂 I poured out my pepper beer after drinking about 3 gallons of it. It’s all I could muster. The best pepper beer I’ve had was a sour ale barrel aged 17 months and finished on smoked oak staves with pineapple and habaneros.

I can't say I've added anything crazy but I have tried a beer from France that had both frankincense and myrrh in it along with cardamom, cinnamon and a plethora of other spices. The taste was vile, imagine drinking an 8% ABV perfume factory. Right now I'm enjoying my big blonde hazy squatch ale. Pilsner malt, 2 row pale malt, Munich no.1 malt, Abby malt and a bit of rye malt with 3.5 oz sasquatch hops and kevik lutra... Pretty darn tasty! Edit: and a 1/2 lb gambrinus honey malt too.

Masthead brewery in cleveland makes one of my favorites - Jalapeno IPA. Jalapenos may give you more of a peppery flavor with a slight kick. Cheers

What do you think is the biggest hurdle for NA beers to taste like beer? Is it just the fermentation process?

The combo of hot pepper in beer is unbeatable ❤❤❤

Yeah they do target getting me through dry jan

Yes!

Albertsons done here has 805 zero and Sam Adams hazy zero.

The best NA so far for me has been Guinness. They nailed the aroma, mouthfeel, appearance and even flavour.

You should try some from Uncool, they’re the best imo

I keep hearing people say they think Heineken 0.0 or Corona Zero taste exactly the same as the originals, but they just objectively don’t. It also defeats the purpose of any other reviews of NA beers from that person because now I can’t take the conclusion at face value. I have still not found an NA or even <0.5% beer that can stand on its own and not just be a decent alternative when NA is necessary.

I don't even like regular Corona!

Why use loads of ice? Why not pour three liters of wort into the pot, that should be cool enough!

Friggin nerd

You know what would make it better? Alchol.

Boooo, no part 2 needed! Shorts have a longer format now😅

hey i have the same knife!!

Those three words scream raised upper class

I would so drink it it's worth it it's spicy and I like it