Orfy

Recipes 

I like Ginger beer with a bite,
the Chili beer comes close.

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GET THE GOBLIN
Have a beer on me.

rohanski

Recipes 

Beer should taste like beer, coffee should taste like coffee, and tea should taste like tea. Call me a purist but certain flavors do not belong in anything just because they are good by themselves. I love extremely hot foods but hot doesn't belong in beer or candy but it does belong in mexican food.

There's my 2 pesos.

brewhead

Recipes 

+1 on he chili beer rox

i even did a serano pepper beer that was the pip

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sloppy

Recipes 

I've had two chile beers.

Eske's brewpub in Taos (New Mexico) was my first taste of it, and while it was novel for a sampler, I had no great desire to keep drinking it.

But then I had a good one. Rio Grande brewers (which is now part of Sierra Blanca brewery in Moriarty (New Mexico)) makes one that you can drink all day. The key is subtlety: the chile doesn't hit you over the head. You might not even notice it or be able to identify it, at first. But after a while, you get a slight burn at the back of your throat. It's good. I live in Albuquerque (about half an hour's drive away) and it's just a matter of time before I go back there and buy another case of the stuff.

Spyk'd

Recipes 

We make a Habanero infused beer called ESP.


Yep, Extra Special Pepper.





You can actually taste the peppers in ours, not just heat. Quite nice.

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Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale

feedthebear

Recipes 

I had an anaheim pepper beer when I was in Denver a couple years back. It was a lot better than I expected.

Not something I could drink everyday. Not something I'd drink more than two of in one sitting.

But still not bad.

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Planning: Agave Witbock, Raisin Beer
Primary: GF Hazelnut Stout
Tertiary: Cranberry-Pom pLambic (est. bottle date: 03/01/08)
Drinking: Cab.Sav/Merlot Wine, Grand Cru, Hazelnut Stout #3, Ordinary Bitter

Dextersmom

Recipes 

I hope nobody minds if i resurrect this from the grave yard. I've been thinking about doing a 3gallon test batch of a roasted jalapeno or habanero golden ale. My question here is when adding the peppers to the secondary is there anythign special that I should be doing to maintain a sanitary environment?

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Planning: Empty
3Gal Carboy: Whispering Wheat
Primary: Ye Olde Black Pilsner
Primary: Empty
Secondary: Empty
Secondary: Empty
Priming / Conditioning: Empty
Drinking: Empty

Gallons Brewed This Year: 8

IFMracin

Recipes 

I've had the Cave Creek, I thought it was good, just a bit too much heat.

Was also wondering about the sanitation like Dexter