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I recently drank a bottle of Gouden Carolus Tripel and was blown away by how much it tasted like pepper. It smelled a bit like it too, but it was a bit masked with some of the other typical belgian aromas (e.g. coriander).
My question, to those who might know, where does the pepper aroma and flavor come from?
I supposed they could've thrown in some real pepper, but I would like to think that it comes from the yeast (or hops!?).
My question, to those who might know, where does the pepper aroma and flavor come from?
I supposed they could've thrown in some real pepper, but I would like to think that it comes from the yeast (or hops!?).