Tabasco barrel Gose

I've been eating Cajun food all my life and this sounds nasty to me.

 

This reminds me of when I tried Crazy Ed's Cave Creek Chili Beer, with a serrano pepper in every bottle. I had to sip it twice... because I couldn't believe how bad the first sip was. I was right. My brother-in-law ended up drinking it, using vodka as the chaser. This would be a definite pass for me, not a second thought.

 

I might go for something laced with Sriracha and hot garlic.

 

Yeah, I feel like if a less lousy hot sauce were used....this could be very good

 

You guys are traveling waay around the bend.

 

Exquisite google skills

 

This thread has me dying lol

 

:-)

Natural born informavore.

 

I like Habenaro Tabasco, but I can't find it anymore.

But I'll correct myself a bit Tabasco is ok, but I usually go for Siracha , but it was Texas Pete I was thinking of when I called it lousy. My apologies to Tabasco.

 

Did you ever get to try the Founders Bliss Blast Maple All Day IPA? It was All Day aged in Maple Syrup Bourbon Barrels that previously held hot sauce.

The first time I tried it it was waaayy too much, but the second time it has mellowed out a bit and was quite nice.

 

i agree on both as better sauces imo.

 

They sell one gallon glass jugs of it on Amazon

 

Exquisite shopping skills

 

How about we add some clarified butter and make a buffalo wing gose? Might as well go all the way.

 

They also have regular and chipoltle flavored

 

See my post before, Tabasco doesn't add the vinegar to the barrels, Only salt and peppers go into them and age for three years.
A lot of posters are making the mistake of thinking the barrels will taste like the sauce. The barrels are used for aging the peppers, the sauce is made after the peppers are fermented then mixed with vinegar then bottled (I took the tour on Avery Island)

 

Seriously. I've never had a hot sauce I disliked more, and I've tried hundreds of them. If the answer to the question "do you have any hot sauce" is "all we have is Tabasco sauce" (which happens depressingly often in restaurants), my capsaicin-addicted ass is going without. Tabascos are just gross-tasting peppers ("dusty/musty as hell" is the predominant flavor), which is a damn shame because they are quite prolific.

 

Be careful what you wish for........
http://www.beeradvocate.com/beer/profile/132/147262/

 

Id try it, but the cost and effort to brew it? mmmmmnope.
Not too sure it would play nice with a much lower Ph level (4.5 to a drop of 3ish).
In theory it would work but the R&D needed would make it not worth it for such a small yeild.