Author Topic: Chili Recommendation  (Read 667 times)

Offline polishsausage5150

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Chili Recommendation
« on: February 09, 2017, 08:10:20 PM »
Hey all,

I'm going to be brewing a saison in a few weeks and I was initially wanting to do a jalapeno and cilantro saison. I really like those flavors and I think a saison would be a good vehicle to incorporate them into a beer.

I brewed an habanero saison a few years back and it had a really vegetable taste to it so I'm thinking of scrapping the jalapeno as they are similar taste and texture wise to the habanero. Any suggestions on what chili's you all have had success with in brewing that would pair well with the cilantro?

Offline stpug

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Re: Chili Recommendation
« Reply #1 on: February 09, 2017, 08:18:58 PM »
Cilantro can be pretty variable with people.  Some love it, some hate it, some think it tastes like soap, and some get a physically upset stomach from it.  It's not a great crowd pleaser.

However, with that in mind.  You could go buy a couple straight, plain commercial saisons and do a taste test yourself with cilantro and different peppers - see what works the best for your taste buds.  It's a very approximate method but perhaps a first-hand experience is best even if it's a little skewed.

Offline Bob357

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Re: Chili Recommendation
« Reply #2 on: February 09, 2017, 09:17:42 PM »
Try making a tincture with vodka and dehydrated chili peppers.  A lot less vegetable flavor and really easy to adjust the intensity post-fermentation. 
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Offline MerlinWerks

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Re: Chili Recommendation
« Reply #3 on: February 10, 2017, 02:21:22 AM »
+1

Tincture is the method I use a well. FWIW, I've had good experience with this method and fresh peppers as well...

Offline majorvices

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Re: Chili Recommendation
« Reply #4 on: February 11, 2017, 06:07:33 PM »
Serrano peppers seem to work well for dark beers. Actually I've always done a blend.

Offline docjdy

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Re: Chili Recommendation
« Reply #5 on: February 11, 2017, 07:37:12 PM »
Just tasted a saison with chilies at an event in Ann Arbor, Michigan . It had just the right amount of spice/hot in it.  He said he used 4 habañeros in secondary for seven days. It was a ten gallon batch.   Also said he froze them prior to kill any bacteria.

Offline goschman

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Re: Chili Recommendation
« Reply #6 on: February 11, 2017, 08:15:59 PM »
Just tasted a saison with chilies at an event in Ann Arbor, Michigan . It had just the right amount of spice/hot in it.  He said he used 4 habañeros in secondary for seven days. It was a ten gallon batch.   Also said he froze them prior to kill any bacteria.

I have used 2 split habs in the keg for a few days in a wit with good success. It was fermented with pineapple and dry hopped with citra so it was pretty interesting to say the least.
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Offline JJeffers09

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Re: Chili Recommendation
« Reply #7 on: February 12, 2017, 01:04:01 PM »
Dried chili's like chili de arbol would be nice.  You can find them at any Latin grocery, saragas, even some walmarts.

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