One ingredient you'd like to see in an RIS

Isn't this kind of like saying what do you wish IPAs tasted like other than hops?

 

I would like to see more RISs with chile. I've had bomb and Bible Belt and both were awesome! The right amount of heat helps to offset all the roasty notes. It also adds an extra layer of flavor.

What is something I would like that isn't really on the market, that I aware of, would be cardamom/ginger.

Sage could be interesting. I think sage goes well with chocolate.

 

I used a combo of blackprinz, Carabrown, and golden naked oats in addition to some more traditional specialty malts in a Baltic porter with great results. I could see these playing well in a RIS. Once you get pass the flavor threshold on the blackprinz, it has a great super smooth roastiness.

 

This is a good thread - wish there were more responses

I would like a nice RIS infused/ aged with dark fruits, like cherry, raspberry, or figs - crossing over into Belgian Strong Dark territory a bit

 

Licorice/Anise.

 

Mint, roasted nuts, roasted coconut (not nessesary together). Stroll down the cookie isle at a ethnic market for inspiration.

 

Baking spices.

 

Love.

 

Maybe an RIS aged in/on something other than oak. Birch maybe?

I thought Great Divide's 19th Anniversary beer was a very nice beer. It was a 10% American Strong Ale aged on birch.

 

Cedar maybe? I really like how it works in the Humidor Series from Cigar City.

 

Peppers and spices. Ancho is a great pepper. Cinnamon is a great spice, seems to add another dimension to the beer.

 

Mint goes well with chocolate.
And yes Bible Belt, Dragon's Milk (with toasted chilies), and beers in that category have an upfront, but not over-the-top amount of heat to them, and I absolutely love it. My only problem is that I put ghost chili and habaneros in everything I eat (and sometimes drink), so not many others can enjoy it too.

Also, instead of just throwing some oak chips (or spirals, cubes, whatever you use) into the secondary - soak them in something. Bourbon and Whiskey already have that oak flavor to them. I've had tequila aged beers that are fantastic, and apparently red-wine oaked beers are super good. I've never had one though.

 

Jumping on the licorice/anise band wagon with Jagermeister soaked oak cubes.

 

Fruit wood.

 

Love.

 

I like the chile thought, also coffee might be a good addition to a RIS?

 

I had their stout aged on cedar..

It was mega smokey/meaty.. Not bad, but a little too smokey. Cedar comes through extremely potent.

 

Big fan of Brewer's Licorice in my RIS. I like the idea of chilies too