"Pepper"

Discussion in 'General Brewing Discussions' started by sbaclimber, Feb 4, 2017.

  1. sbaclimber

    sbaclimber Well-Known Member

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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!?).
     
  2. Head First

    Head First Well-Known Member

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    T-58 has a slight peppery finish but doesn't stand out so much.Maybe at right fermentation temps?
     
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  3. oliver

    oliver Well-Known Member

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  4. nzbrew

    nzbrew Active Member

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    Should be from the yeast - there's some fantastic yeast flavours once you explore liquid yeasts
     
  5. woods

    woods New Member

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    stick your nose in fresh ground grains grains of paradise you will smell black pepper
     
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  6. sbaclimber

    sbaclimber Well-Known Member

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    ah, interesting to know! I only know "grains of paradise" from the Sam Adams radio commercial that ran a lot last (?) year. I don't think I have had a beer with them as an additive yet...
     

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