Anybody tried adding bitters to beer?

I was just thinking ... I have some Heineken ... I have Peychauds ... ?

Well, it doesn't seem to make a huge difference. I'll keep working on that, but in the meantime, has anyone tried this to the point of having recommendations? Peychaud's or Regan's, with maybe a weiss or other light-flavored beer. I don't think Angostura would work, but who knows?

Picon makes 2 kind, one for biere and the Club for cocktails.

http://en.wikipedia.org/wiki/Sirop_de_Picon

I really like the Club, but have not tried the Biere version. My brother-in-law loved it in his college, you can make cheap beer taste better. Even today, they are only 7 euros for a liter of Picon at LeClerc grocery stores around France, let alone the 70s in Francs. Perhaps next year, I will grab a bottle of Biere, just so many other goodies to bring home.

Have you tried any? If not, what perked your interest?

Check out last weeks Reader. In their article on Logan Square's new bars they discuss Analog which will feature purls - beers preserved with bittering agents like wormwood.

petite_gourmande wrote:
Have you tried any? If not, what perked your interest?

Not until last night, when I added some peychaud's to heineken as noted, in hopes of giving the H a little more oomph.

I was just wondering what other (than in mixed drinks) uses there are for bitters. Since it's used by the drop, having 3 small bottles of bitters is like having a hogshead of anything* else.


* Except maybe Malort.

A couple months ago I found myself with a six pack of a barely drinkable yellow beer. I remembered the suggestions on my bottle of Mandingo, a Campari knock-off from Ghana, and figured I had nothing to lose.



I was pleasantly surprised. It's much like Campari & soda but with a richer color and more body.

I can just see it now...BitterBeerByBud...oy.

There is a company in Oregon that makes Hop oil extract. A couple of drops will even make a Bud light almost drinkable. It improves the aroma, but actually doesn't do much for the flavor.

I've been making bitters over the last year or so and I've been using citrus bitters in Hefeweisses pretty regularly this summer (primarily grapefruit and orange bitters). I think bitters in beers can work well, but the traditional Angostura and Peycahud's have been elusive beer matches for me so far.

I wonder if angostura would add anything to stout? Will put that on my to-do list, unless anyone else ... ?