The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Pepper beers?

Reply
 
LinkBack Thread Tools
Old 06-12-2009, 03:18 PM   #11
Brewpastor
Beer, not rocket science
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brewpastor's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,580
Liked 28 Times on 26 Posts

Default

Roast green chile in the secondary of a light, crisp beer like a golden ale, kolsch or CAP. Hard to beat!

__________________
Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Brewpastor is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 03:25 PM   #12
snailsongs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Eugene, OR
Posts: 690
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Quote:
Originally Posted by Brewpastor View Post
Roast green chile in the secondary of a light, crisp beer like a golden ale, kolsch or CAP. Hard to beat!
says the man from new mexico!

- so, your referring to the kind of chili's you make relleno's out of, correct? that intrigues me. I may have to try that. would canned chilis roasted in my oven work out ok?
__________________
snailsongs is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 03:30 PM   #13
Brewpastor
Beer, not rocket science
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brewpastor's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,580
Liked 28 Times on 26 Posts

Default

They might, but they aren't going to be nearly as nice. Anaheim is the name they often are sold as. Keep an eye out in the produce aisle. We are spoiled out here. We even have it chopped and frozen, and on our McDonalds cheese burgers!

I think a large, meaty chile/pepper that was roasted would get in the same ball park.

__________________
Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Brewpastor is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 04:40 PM   #14
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts

Default

I made an aztec imperial stout with chocolate, cayanne powder and ancho powder, I added the powders at flame out.

__________________
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 05:09 PM   #15
sundowner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Walk About Creek
Posts: 221
Liked 5 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by snailsongs View Post
says the man from new mexico!
I didn't realize a person had to be from New Mexico to know about peppers and brewing pepper beers. I graduated from highschool in New Mexico, if that helps. I've tried about every pepper that seemed reasonable (and a few unreasonble) except anaheims and I will end up trying those too. So far, roasted jalapenos have worked for me, to make the best ones

I do agree that a light style beer base is best. I use a cream ale base for mine and it works very well.

Anyone can brew a hot pepper beer, but the key to brewing a good chili beer is balance and flavor
__________________

A person who knows everything, knows nothing...

sundowner is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 05:19 PM   #16
Brewpastor
Beer, not rocket science
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brewpastor's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Corrales, New Mexico
Posts: 4,580
Liked 28 Times on 26 Posts

Default

Quote:
Originally Posted by sundowner View Post
Anyone can brew a hot pepper beer, but the key to brewing a good chili beer is balance and flavor
Amen. Any number of peppers/chiles can work, but balance is the key.
__________________
Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Brewpastor is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 05:51 PM   #17
Matt Up North
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,021
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Chili beers are the demons seed. I love peppers to death. I love me some tasty beer. I just can't get over the fact that every one of them that I taste I think, what the hell was this guy doing this for. It is like a great mixer, or good as a shot, but past that it is so over the top untasty to me. Thank god personal preference is allowed in beer selection.

Rogue makes a Chili Beer that was so smokey and spicy it was instant heartburn. Goes with nothing...n-o-t-h-i-n-g.

On that note, Brewpastor and Sundowner, what are some commercial examples that are in balance that I might be able to find?

__________________
New and improved signature.

Last edited by Matt Up North; 06-12-2009 at 05:53 PM.
Matt Up North is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 05:59 PM   #18
sundowner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Walk About Creek
Posts: 221
Liked 5 Times on 3 Posts
Likes Given: 3

Default

Frankly, I don't think there is a good commercial chili beer on the market.

__________________

A person who knows everything, knows nothing...

sundowner is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2009, 01:09 AM   #19
bad coffee
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bad coffee's Avatar
Recipes 
 
Join Date: Jun 2008
Location: NYC
Posts: 4,246
Liked 420 Times on 417 Posts
Likes Given: 47

Default

This beer is on my list to brew this summer. I'll probably get away from the pils, though, and go more towards PA.

http://www.homebrewtalk.com/1333917-post1.html

B

__________________
Quote:
Originally Posted by GilaMinumBeer
Why do you think they choose that path? (.)(.) = $$$$$$$$$
Quote:
Originally Posted by Zuljin View Post
Wtf was chasing you for an hour? Buy a gun already.
Quote:
Originally Posted by AZ_IPA View Post
I'm a meat hunter. PKU.
bad coffee is offline
 
Reply With Quote Quick reply to this message
Old 06-13-2009, 06:02 AM   #20
pnj
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: seattle
Posts: 501
Liked 13 Times on 6 Posts

Default

Quote:
Originally Posted by Rhoobarb View Post
I happened to get a copy yesterday of a recipe that the guy at my LHBS brews and has on tap from time to time. It's a habanero amber ale that is really good. It's become kind of a 'signature beer' for him. He uses 21g (~3/4 oz) in the last 15 mins. of the boil and 4g (~1/8 oz.) in secondary. Doesn't seem like much, I know. But it sure does the job. Spicy without making your nose run! I don't think he roasts the peppers; at least there was no notation.

When I was there, I sampled his latest creation - a Chocolate Habanero Stout. It was delicious!
get both recipes, and give them to me.

thanks for the replies everyone. I think I may just do a pepper beer on the batch after my next batch.
__________________
pnj is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pepper Beer kaptain_karma Recipes/Ingredients 39 12-21-2013 02:10 PM
How Much Black Pepper?! shot0rum247 Recipes/Ingredients 12 12-28-2012 02:12 AM
I've been beat by Dr. Pepper duskb Bottling/Kegging 34 02-02-2011 02:13 AM
Pepper Cider? JoeSponge Cider Forum 1 02-26-2009 03:41 AM
Black Pepper? theKman Recipes/Ingredients 14 05-27-2008 03:45 PM