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I've used crushed melegueta pepper in my last two beers - an old ale and a belgian dubbel respectively. Historically it's been used to make beer taste stronger in alcohol than it normally would be.
The old ale received a quarter tsp while the belgian dubbel got half tsp. You can really notice the difference in the dubbel - it tastes about 2 or 3 % stronger than it actually is.
When you grind up the peppercorns they actually have a chocolate-orangey smell, which I really wasn't expecting.
Anyone else use this ingredient in their recipes? Experiences to share?
The old ale received a quarter tsp while the belgian dubbel got half tsp. You can really notice the difference in the dubbel - it tastes about 2 or 3 % stronger than it actually is.
When you grind up the peppercorns they actually have a chocolate-orangey smell, which I really wasn't expecting.
Anyone else use this ingredient in their recipes? Experiences to share?
