In ancient times, white pepper was particularly loved by the Romans, so much so that they made a typical dessert in which they roasted the peppercorns and covered them with honey, but they used it routinely also ground in wine, in olive oil, in the vinegar and for the preparation of sauces with which the fish was accompanied.
It gives beer a delicate and elegant spice.
Its doses of use vary from 5 to 10gr in the last 5/10 min of boiling.
Weight
50gr