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!
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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...
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.
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
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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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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!
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.
Windows? Sorry but I am a Mac man now...
Window? We don't need no stinkin window.
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Chile Verde Beer season!
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