Has anyone else ever tried this? I used a couple of ghost peppers (roasted) and bourbon maple syrup to balance the heat in the beer. The base beer was Bourbon County Stout which is roasty, sweet and heavy on bourbon taste so needed complimentary flavors. The maple came up in the front and good pepper burn on the back end.
I might try different beer types with different peppers this year since I'm growing a few types.
Cheers!
I might try different beer types with different peppers this year since I'm growing a few types.
Cheers!