Has anyone experimented with cayenne pepper in a rauchbier? It seems to me that the heat from the pepper would go great with the smokiness! I've tried cayenne stout that a buddy of mine made and I did not think it seemed very balanced.
Also... If I were to do this, would I use whole peppers in the secondary? Or powder in the end of the boil?
Thanks for your help!
Also... If I were to do this, would I use whole peppers in the secondary? Or powder in the end of the boil?
Thanks for your help!