recent homebrewer and even more recent SE member. Hoping for a little advice...
I've been searching and searching for a ginger beer with a strong, warm burn. I had some in Canada and have been unable to find anything close since, so I decided to try and brew my own.
I've seen some recipes that add jalapeno or other peppers, but that seems like cheating! Is there a better way to increase the "burn"? I'm not looking for the quick citrus bite- I want the one that comes up 15s later and grabs you by the throat! Is there a technique? Does it come down to finding "hot" ginger? Or is the "float the peppers" method the way to go?
FWIW, the recipe I'm about to try uses champange yeast (appeals to me b/c I don't want a sugary sweet GB) and adds a few slices of jalapeno to give it the burn (which, as I said, seems like cheating).
Thanks in advance!