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?