6 replies to this topic

[ChicagoWaterGuy]

Anyone brew with Buddha's Hand? A few years back, I judges a BH pale ale. It was stellar with a very complex citrus character. My local grocery store had them so I picked one up. I plan on just using the zest, but I'm not sure on the quantity. A pale ale and a saison should work nicely with the citrus character of the BH.

 

Side note, I think the BH would make an amazing limoncello. So that's in the works while they are in season.

[HVB]

Local brewery does . I have been interested to try it but never searched them out, the fruit that is.

Edited by drez77, 22 December 2014 - 07:21 AM.

[neddles]

I haven't used it but I think the -cello idea with it is a great one. Should give you a great idea about what flavors it will deliver.

[matt6150]

Maybe this is Schwanz's secret ingredient.

[ChicagoWaterGuy]

Maybe this is Schwanz's secret ingredient.

 

I was thinking about that. Schwanz still didn't reveal it?

[matt6150]

I was thinking about that. Schwanz still didn't reveal it?

Nope. But has said that this is the time of season for it.

[ChicagoWaterGuy]

I haven't used it but I think the -cello idea with it is a great one. Should give you a great idea about what flavors it will deliver.

I made the buddha-cello last night. It smelled great. Peel of one BH into one and a half liters of vodka. Peeling a BH was not fun. After two weeks, I'll stain out the peel and add two cups of sugar dissolved in half a liter of water. It should be ready before spring.