The major challenge in executing this beer is to keep it in within the limits of a sound and appealing beer and not let it deteriorate into amber aftershave. Aside from the chilli which needs to be assertive in order to stay true to the name vindaloo, I want to use the spices to support the spice notes from the hops.
The spices I have opted for are the following classic curry spices
- Chilli powder
I have avoided the temptation to add garlic. I can’t see any way to add garlic without the beer smelling like a belch. The base beer will be as fruity and spicy as I can make it in order to give it a boldness which will cope with the spices.
I was thinking about marinating the malt in yoghurt and spices before mashing but that would have been stupid.
The beer will be best served with popadoms which have been karate chopped.
Malt: Pale ale, cara
Hops: Goldings, Tyral, Hallertauer Brewer’s Gold
Yeast: Belgian Wit