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02/04/08 09:12 PM  
Pink Peppercorns?
Anyone ever tried brewing with PINK pepper corns? Bought some last night to try in some belgians. Never seen or tasted them before....They smell interesting and the desctriptor sounds the same: "sweet and spicy with hints of citrus".....

Finally caved in a bought a new 3711 pack (after 6 or 7 generations of the last one) and I think my next beer (after a double berliner) will be a pink peppercorn saison...

Al B
02/04/08 10:26 PM  
Re: Pink Peppercorns?
Not yet, although the one I did with white pepper is coming along. Curiously, I don't think pink ones are real peppercorns, more related to something else.

02/04/08 10:47 PM  
Re: Pink Peppercorns?
Black, white, and green peppercorns are all made from the same unripe berries of a particular plant. Pink peppercorns are ripe versions of the same berries, typically soaked in brine and vinegar.

02/05/08 01:29 AM  
Re: Pink Peppercorns?
The label reads "grown in Brazil, they are actually a different species of plant than black peppercorn."

While on the topic of pepper, I also noticed they had smoked black pepper, and cubeb pepper....how about those...anyone?

Mike T
02/05/08 09:41 AM  
Re: Pink Peppercorns?
If I remember my Good Eats pepper episode well enough, there are “true” red/pink peppercorns that are the ripe berries from the same plant that gives us white/black/green, but they are incredibly labor intensive to produce and only rarely seen outside India.

The pink ones we get are a different species, I’ve cooked with them but never brewed, I can imagine the flavor going very well in a saison.

02/05/08 02:36 PM  
Cubeb pepper sounds interesting...read below from Wikipedia...

Cubeb (Piper cubeba), or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached — the "tails" in "tailed pepper". The dried pericarp is wrinkled, its color ranges from grayish-brown to black. The seed is hard, white and oily. The odor of cubebs is described as agreeable and aromatic. The taste, pungent, acrid, slightly bitter and persistent. It has been described as tasting like allspice, or like a cross between allspice and black pepper.

Mike Mraz
02/06/08 08:45 PM  
Re: Pink Peppercorns?
I have seen those in the store and thought about putting them in a beer also. I'm alway looking for new spices for my beers or cooking.

I just bought a Kaffir lime tree to try in my Saison.

Al B
02/06/08 10:27 PM  
Re: Pink Peppercorns?
Speaking of spices, here's a curious concoction: South Hampton Cuvee Des Fleurs - brewed with Marigolds, chamomile, lavender and dog rose (whatever THAT is).

I've used alittle of chamomile once (Wit). Quite aromatic.

02/07/08 01:22 PM  
Re: Pink Peppercorns?
I've picked the pink peppercorns (what a tongue twister) out of my mixed peppercorn jar and used them in a Saison. It was a delicious beer; I deliberately spiced it lightly. but still very tasty. Chewing on the peppercorns did indeed taste slightly citrusy.
02/07/08 07:38 PM  
Re: Pink Peppercorns?
I'll be tasting a spiced 3711 saison tonight, the one with cuban oregano, oregano, black pepper, grains of paradise, and lemon verbana. Last time I tried it was still a little heavy on the spice but overall a nice bier de garde-like beer. I'm hoping after some good conditioning time the flavor has mellowed a bit.

Yeah they had a blend with black, pink, green, and paradise seeds. I wanted to spice with just pink though (which they had solo), in order to really taste what character it gives. Glad to hear yours came out well.

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