Jalapeno Beer - Page 2

D*Bo · 06-25-2007, 10:47 PM

Try a pepper with less heat and more flavor.
I don't have any sugestions, I just grab what looks good when I'm making my chilli, which is usually a little of everything..

I had Cave Creek Chili beer a while back from Black Mountain Brewing. Nice spicyness up front and some maltiness on the back end. Not too much spice, you could still taste the beer, which was very tasty.
They use serrano chili's. I believe they were actually using them from a can.

**davidr2340** · 06-26-2007, 01:51 AM

I just polished off my Roasted Chipotle Blonde Ale... I used 6oz. of chipotle peppers, 3 red jalepenos, and 3 green jalepenos. There was quite a bit of heat, with a ton of smokiness! If I do this batch again, I will go with 3oz. chipotles, and 3-4 Jalepenos.

**Edcculus** · 06-26-2007, 03:16 AM

That looks freaking scary!

dmorris3333 · 06-26-2007, 03:41 AM

This year for Cinco de Mayo I brewed a chili beer. I didn't want a lot of heat so I used green chili peppers (anaheim?). I roasted them on my grill for a while until the skins were burnt and then sliced them and pulled out the seeds and veins. Then I threw it all in my fermenter along with a basic amber ale that I had brewed. It turned out with a nice smoky peppery flavor, but with no heat. Next time I want to add a few jalapenos for just a subtle background of heat.

**BierMuncher** · 06-26-2007, 04:01 AM

Quote:

Originally Posted by davidr2340

I just polished off my Roasted Chipotle Blonde Ale... I used 6oz. of chipotle peppers, 3 red jalepenos, and 3 green jalepenos. There was quite a bit of heat, with a ton of smokiness! If I do this batch again, I will go with 3oz. chipotles, and 3-4 Jalepenos.

I'll bet that carboy was fun to clean out....

Pedro- · 06-26-2007, 04:43 AM

Quote:

Originally Posted by davidr2340

I just polished off my Roasted Chipotle Blonde Ale... I used 6oz. of chipotle peppers, 3 red jalepenos, and 3 green jalepenos. There was quite a bit of heat, with a ton of smokiness! If I do this batch again, I will go with 3oz. chipotles, and 3-4 Jalepenos.

GAWD that looks tasty!

got any left???

**davidr2340** · 06-27-2007, 03:22 AM

Quote:

Originally Posted by drouillp

GAWD that looks tasty!

got any left???

Just finished off last week bro...

BM,
It wasn't all that bad cleaning it out! Much easier than cleaning out after the DFH 90 with a 2oz. whole leaf dry hop. Of course I used a hop bag for the first... AND LAST time!!!

**Dude** · 06-27-2007, 05:05 AM

Brewpastor gave us extensive knowledge on this in Denver--I'm ready to brew another Jalapeno beer. Hopefully he'll chime in here but he said at RG they used roasted peppers and mashed them up, charred skins and all into the secondary. None in the boil or the primary, which I found interesting. I think you would definitely get more heat in the beer by adding a pepper at bottling, but the one I did a while back was mostly just pepper flavor, which was really nice.

Time for another Mexican Blackbird!

Brewsmith · 06-27-2007, 05:14 AM

One of the times I was at the Stone Brewery, they had a version of their Smoked Porter that had Chipotle peppers in it. It wasn't spicy, but it did have just a little warmth to it and the flavor worked well with the smokiness already in the porter. If I was to try a pepper beer, I think chipotles would be the way to go.

jzal8 · 06-27-2007, 01:06 PM

Just two weekends ago I tried Rouge's Chipotle Porter (?). Think it was a Porter but can't remember now. One of the most interesting beers I've ever had, but 22oz was possibly a little much.