But wait there’s more, because these peppers needed one more special step before unlocking all the best flavors!
WE ROASTED EM OVER A FIRE
This is where awesome neighbors come in handy. Shout out to Barb Sloan who let us use her grills and helped in getting the fresh lil peps all charred up. We burned the skins, peeled the peppers naked and threw the roasted corpses into the fermenters (metal right?!)
The beer we added the peppers to is a single hopped IPA brewed with Loral Hops (not Yanny). The Loral aroma hop variety is perfect for this brew because it brings it’s own peppery herbal flavor but also hints of complimentary citrus.
The biggest fun of the process was our release party. Just a couple days after we added the peps to the brew, the farmers, the roasters and the brewers all got together to get toasty on our collab creation. Stay tuned on our facebook for future release parties we’ve got some honey coffee beer brewing and the bean roasters and beekeepers will be joining us in the taproom to get buzzed.
The end result here is one of our favorite beers we love it and you will to. It starts with a roasty savory flavor gets hoppy and finishes with a slow building spice burn. This beer is a seasonal project so you have a limited window to get to the taproom and try a pint (or 2) we’re already thinking about next year’s perfect pepper beer.