This week, Martin brews up a unique Stout recipe where he adds sliced habanero peppers directly to the keg. What did expert beer taster, Norm, think of this spicy concoction? Watch now to find out!
The Brülosophy Show: Habanero Stout | Brü It Yourself
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6 thoughts on “The Brülosophy Show: Habanero Stout | Brü It Yourself”
It’s Habanero. No ñ.
I’m glad you said it. I was about to. Habanero means “one from Havana.” The Cuban city is not Havaña. It matters.
That is completely on me, I thoughtlessly used the ñ in this post, which has been corrected. Thank you for the heads up, Ricardo!
Athough Habañero is not totally correct, it may as well be considered a mixed word for Habana and Compañero… which in turn means Mate, companion, friend, partner… Therefore a great name for a specialty beer…
I wonder if the heat/spice being more noticeable earlier was a result of the capsaicin oils settling to the bottom of the keg and mixing more with the beer that is dispensed first? I love chili beers and have only used tinctures which were placed in the keg prior to the beer being transferred. I assumed the tincture is mixed more thoroughly than the oils from the chopped peppers, but I would prefer the simplicity of just adding the fruit to the keg.
Can you put recipe up as well? Instead of just in the video. That way don’t have to rewatch just for recipe.