Today I cooked the first batch of chilli jams for 2018 Brompton community garden spring fair. Juicy ripe red jalapenos were cooked up and turned into sticky yummy flavourful hot jam. Got over 40 jars done. More chilli jam to be made over coming weeks - habanero, red hot hot, rainbow, & I might introduce a new one this year...cayenne chilli jam #jalapeno#chilli#jam#hotchillijam
Spicy beers are seriously lacking in the #craftbeer world, so there is only one solution...
The spicy collab between #bwinchfarms and #bwinchbrewery has been fermenting for a week now and we've gotten it down to a deep 1.014 gravity from an original gravity of 1.064. Once calculated this year's wet hopped homebrew named "Local Bine Two", Cascade Jalapeno IPA is at 6.7% abv so far and tastes fricken awesome with a slight pepper flavour from the garden fresh jalapenos, but...something was missing.
The spice was lacking. We want this to be a heaviest of hitters, slapping your face with hop wetness and tongue searing heat with #homemade jalapeno #tincture to amp up the much needed spice for no regular mortals. Dry hopping is complete with more Cascade to entice the nose/brain thingies and now to get that spice level up to a more respectable level, we made a jalapeno tincture from the peppers harvested from the #terracegarden . I am calculating the amount of the jalapeno extract to add to make this brew the spice levels that we like here ending with 2mL of tincture per 100mL of beer...no week ass spicy beers for this house hold. It's not going to be for most people, but then, this brew is mainly for us. Cheers everyone on this Sunday.