We did it again. We brewed the “Taco Beer.”
We took this 5 gallon batch to the Bluebonnet Brew-off in Fort Worth, Texas, and it caught a lot of attention.
This is definitely a beer that you don’t want a lot of, but it’s unique flavor can’t be denied.
(5 gallon batch)
Update: This beer took third place at the 10th Annual Larry Hartzog’s Twisted Brew Festival. It took second place in the experimental category at Lunar Rendezbrew 29 with a score of 42.
Pre-Boil Gravity: 1.042
Original Gravity: 1.054
Final Gravity: 1.014
ABV: 5.32%
Fermentables: 12 lbs. - American Pale Ale Boil (hops in pellet form): 0.5 oz. - Azacca (12.3 AA) @40 1.5 oz. - Azacca (12.3 AA) @10 Yeast Nutrient and Whirflock Tablet @10 Dry Hop 2.0 oz. - Azacca (12.3 AA) 1 Large - Taco (See special instructions)
Yeast – USE STARTER: Safe Ale US-05
Special Instructions:
Step One:
In a small plastic bag, create the seasoning by mixing:
6 TSP Chili Powder
5 TSP Paprika
4.5 TSP Cumin
2.5 TSP Onion Powder
1 TSP Salt
0.5 TSP Garlic Powder
1/8 TSP of Cayenne Powder
Step Two:
Cut one large white onion, two large tomatoes, two jalapenos, and a large handful of cilantro. In a large plastic bag mix the vegetables with the seasoning. Pour into the bag 350 ml of Mexican Tequila. Bleed the air off of the bag and refrigerate for a day. Then add via mesh bag to the fermenter and let hop for three days. Remove. Then dry hop 2 oz. of Azacca hops for three days.