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Old 08-07-2007, 08:56 PM   #1
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Default Chile Verde Beer season!

It is green chile season in New Mexico. The roasters are rolling and it is time to make some chile beer! I am not talking the nasty old fire beer you so often run across. I am talking crisp clean lager with a beautiful smoky, chile aroma, and a fine chile flavor and heat to clean off the palette. Make the beer, let it clear and chill. Toss the HEAVILY roasted chiles - seeds, skins and all - into the secondary. Let it sit a few days and enjoy the taste of New Mexico!

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Old 08-07-2007, 09:02 PM   #2
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Sounds good, but if you make it, I've got to get one.

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Old 08-07-2007, 09:05 PM   #3
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Quote:
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Sounds good, but if you make it, I've got to get one.
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Old 08-07-2007, 09:08 PM   #4
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I love hot food. However, I cannot bring myself to making hot beer. Should be refreshing, something to wash down the other spicy stuff.

BP not to be inconsiderate, but weren't you just concerned about being upset by gluten and beer? I would think this would exacerbate the issue yeah? Only saying cause, I LOVE spicy food but I have to take nexxium daily and if I do not and I eat spicies...


OOOooohhhhhh.

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Old 08-07-2007, 09:19 PM   #5
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Spice doesn't bother my gut in the least. I may have to try a GF chile beer, but I am not worried about chile. I had a bowl of chile stew for lunch and enchilladas for dinner last night. I love the stuff.

As for crisp and refreshing, it is if you don't go over-board with the chile. Just get enough to give it a bite. The big thing I go for is the roasted chile flavor that is so much a signature of New Mexican food. Not a beer for everyone, but I love it in the line-up of selections.

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Old 08-07-2007, 09:24 PM   #6
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You know the drill, if it works out, post the recipe. I suppose if you have to go GF, spices and extra hops will keep brewing worth while.

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Old 08-07-2007, 09:28 PM   #7
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Quote:
Originally Posted by Brewpastor
As for crisp and refreshing, it is if you don't go over-board with the chile. Just get enough to give it a bite. The big thing I go for is the roasted chile flavor that is so much a signature of New Mexican food. Not a beer for everyone, but I love it in the line-up of selections.
I love hot food, but BP is correct. Hatch Chiles have an amazing depth of flavor and the roastiness is the icing on the cake. Making an over-the-top-too-hot-to-drink Chile Beer is for the BMC crowd. This is HBT. We are capable of much more!
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Old 08-07-2007, 09:34 PM   #8
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I love chili beers. What would you suggest for a base brew? Something along a clean kolsch or a bit hoppier?

Oh...and as for this???

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...I had a bowl of chile stew for lunch and enchilladas for dinner last night...
Could you do a brother a favor and open a window?
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Old 08-07-2007, 09:42 PM   #9
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alright, sounds good. Though, I will need convincing before brewing my own...


samples please?

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Old 08-07-2007, 09:44 PM   #10
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Kolsch would be great, a brown ale works, as does a golden ale or a lightly hopped pils. I personally don't like a lot of hops, but I do like the beer to be balanced. Kolsch is right there.

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