Originally Posted by utesmt
I made one with serranos and ghost pepper-infused vodka that turned out nice. The good thing about adding infused vodka is that it can be added at bottling, which allows you to go easy on the pepper at first. You avoid overdoing it and still hedge against not going far enough.
I like the idea of doing the infused vodka. You could really make an interesting beer that way.
2 row, cara pils, magnum hops, nottingham, and vodka infused with chilis, lime, and maybe cilantro? sounds interesting!