[aviking427]

So this evening, i started seasoning a steak and decided to use some of the szechuan pepper. I forgot all about that spice until now and thought to myself; "Self, what a great spice to use in a beer." My initial thoughts are to use it very gingerly it in a pale ale. Its rather floral and think with the right hop combination and a light enough body, it has some good potential. I can see it working well in a wit, maybe in place of coriander? Thoughts?

[denny]

I've often used pink, white, and green peppercorns in Belgian beers, wit especially.  A bit of Szechuan pepper might be interesting.

[aviking427]

I've often used pink, white, and green peppercorns in Belgian beers, wit especially.  A bit of Szechuan pepper might be interesting.

What i like about it is it doesn't have the pungency that peppercorns do. And its really not very "spicy", but it creates a tingling sensation in your mouth with lemon and floral overtones and a unique floral nose. its like grains of paradise crossed with coriander and roses. 

[ethalacker]

It might be good in a Saison.