cweston
Well-Known Member
I've been thinking about doing a brown ale spiced with the flavors of New Mexican Chimayo Red Chile sauce: chimayo chiles, cinammon, cumin, (oregano?) and maybe even a touch of cocoa powder to bring out/highlight the sweetness (like in a classic mole poblano sauce).
I figure a brown, with it's nutty and sweet elements, would be a good foil for this: I guess it'd be a "warmer winter warmer"--my idea here is for the chile flavor to be a major flavor factor but not for this to be freakishly hot or anything.
Anyone experimented with this concept, or even tasted a beer anything like this (I haven't)?
I figure a brown, with it's nutty and sweet elements, would be a good foil for this: I guess it'd be a "warmer winter warmer"--my idea here is for the chile flavor to be a major flavor factor but not for this to be freakishly hot or anything.
Anyone experimented with this concept, or even tasted a beer anything like this (I haven't)?