I finished brewing a habanero pale ale, and it is liquid fire. I wasn't looking to go so hot, but evidently capsaicin is very soluble in beer!
I have enjoyed a couple cold, but I may have to save the rest because it is so good in cooking!
I made hot wings with 1 cup of hab beer, garlic and onion powder, tabasco, and salt. They were the best wings I have ever made.
Last night I marinated a filet in hab beer, homegrown red jalapeno powder(worth it's weight in gold) and salt.
It turned out so good!
You might get the same effect by slicing a habanero up and puting it in a beer for 30 minutes or so, but I am so glad to have it on hand ready to go.
BOTTLED: "Route 66 IPA" 7% ABV, "Dave's Imperial Stout" 12% ABV , "Spider Imperial Stout" 9%ABV , "Mutt Irish Ale" 7% ABV, "Sorta Sierra" IPA's 4.4% ABV, "Habanero Ales" 5.5% ABV, "Pumpkin Seed Ale" 5.5% ABV , "Marzen" Lager, "Step child Ale",
PRIMARies: "Caramel Amber" , "Black Porter"
SECONDARIES:1 :"Miller Ale"
On DECK: Another Russian Stout