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As I ate soup with a generous helping of Sriracha Rooster Sauce I began thinking it would be cool to brew a beer with it (sparingly to add a bit of spice). I'd likely brew a blonde ale and add it to the secondary or add some to the 1/2 gallon of Vienna Ale I have in a growler. Thoughts?

first thought is my mouth being engulfed in flames, tasty flames

Do it!!!!!

What flavors does Sriracha bring? Or is it just heat?

MMMMMMMMMMM!!!!!!!!


I have seen recipes for jalapeño beer!

I don't see how it could be bad no matter what u do with it


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keithforbes wrote:What flavors does Sriracha bring? Or is it just heat?

more like a creamy heat

Go for it!

I misread as sorrachi like sorrachi ace, and i was going to suggest it. I tried cloning it last year and it turned out ok, and its a tasty pint.

I've had a few beers with some heat to them, one a few years ago used ghost chillies and it was undrinkable, tasted like nothing but mouth burning heat.

I had a professor at X who made jalapeño beer and it was unbelievable. Burned like hell on the way out the next day but he suggested eating bread with it!

A buddy, and fellow member of our homebrew club here, made a Jalapeno Ale this summer and served it at BSBNB. It was a HUGE hit and everyone seemed to love it......I know that I personally did. I'd definitely say that brewing with Sriracha sauce is worth a go.........one of the beauties of homebrewing is experimenting.

bluenose wrote:

keithforbes wrote:What flavors does Sriracha bring? Or is it just heat?

more like a creamy heat

this is what I'm hoping for. The more I think the more I believe a blonde or a very modest Pale would be a good base

This is awesome! It took all the flavor of the chilli and infused it into the beer with just a slight kick. It's a great winter warmer and I could see it being great during the summer too.

Recipe?

Sandy

7# Vienna
3# Pilsner

Galena (0.35 oz.)
Spalt Select (0.5 oz.)

Mash at 150 or 90 min
Nottingham at 16 degrees

I used just under 1/2 tsp of Sriracha in about 1/2 gallon of this beer. I'd try 1 tbsp in a 5 gallon batch at first and step up as necessary.

This thread got me thinking about making a pad thai beer.

I was thinking about making a simple low hop american wheat ale with bit of minute rice, adding peanuts or peanut butter somehow (end of the boil?), some frozen limeade to the secondary for the lime flavour, and some sriracha in the end for some spicy kick. I guess I could add some bean sprouts at the end of the boil as well?

gm- wrote:This thread got me thinking about making a pad thai beer.

I was thinking about making a simple low hop american wheat ale with bit of minute rice, adding peanuts or peanut butter somehow (end of the boil?), some frozen limeade to the secondary for the lime flavour, and some sriracha in the end for some spicy kick. I guess I could add some bean sprouts at the end of the boil as well?

With noodles?

Sandy

GAM wrote:

gm- wrote:This thread got me thinking about making a pad thai beer.

I was thinking about making a simple low hop american wheat ale with bit of minute rice, adding peanuts or peanut butter somehow (end of the boil?), some frozen limeade to the secondary for the lime flavour, and some sriracha in the end for some spicy kick. I guess I could add some bean sprouts at the end of the boil as well?

With noodles?

Sandy

I was hoping that the wheat ale base (with some rice) would be adequate noodle stand in