Home Brew Forums > Home Brew Market > Sampling and Critiquing and Beer Swapping > olllllo's Hatch Cream
Reply
 
Thread Tools
Old 09-19-2008, 08:09 PM   #1
Ryanh1801
Feedback Score: 0 reviews
 
Ryanh1801's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Addison,TX
Posts: 2,717
iTrader: (0)
Liked 12 Times on 9 Posts

Default olllllo's Hatch Cream

ollllo was nice enough to send me a bottle his Hatch cream for review. All he told me was to keep an open mind.

Aperance. - very pale with some haze, nice white fluffy head, carbonation looks spot on.

Aroma- Oh man, I can smell this thing just pouring it. First thing that hits your nose is a slight smell of malt, then bam!!! peppers Reminds me a lot of a chili pepper.

Taste- Ok here we go. First taste that hits me is the flavor of a kollsh or similar beer. Peppers are defiantly their, nothing to over powering. It kind of gives a roasted pepper flavor. Nicely done, only thing I might would have changed was to have a little more malt background, but I have never had a beer like this before so I don't if something like that would even work.

Overall- Very interesting beer. I have had some unusual beers, and this one is one I am glade I got the chance to try. I think this one would be interesting with a spicy yeast, like a saison strain or something, just to give it a little more flavor to compete with the peppers.

Damn now I wish I had some Jalapenos to grill.

Thanks ollllo, this beer is tasting great right now, while I am outside brewing.


Ryanh1801 is offline
 
Reply With Quote
Old 09-19-2008, 08:40 PM   #2
Ryanh1801
Feedback Score: 0 reviews
 
Ryanh1801's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Addison,TX
Posts: 2,717
iTrader: (0)
Liked 12 Times on 9 Posts

Default

Haha, should have read the label. Roasted hatch pepper.

BTW was this carbed on nitro ?


Ryanh1801 is offline
 
Reply With Quote
Old 09-19-2008, 08:52 PM   #3
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,512
iTrader: (0)
Liked 138 Times on 112 Posts
Likes Given: 13

Default

It was carbed on co2. It's brother is on nitro. I think you're picking up the body in the base beer. Hatch chiles can have some burn but have a more layered flavor. I agree that a saison would be another base beer worth looking into. Glad you like it.
__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote
Old 09-19-2008, 09:00 PM   #4
Ryanh1801
Feedback Score: 0 reviews
 
Ryanh1801's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Addison,TX
Posts: 2,717
iTrader: (0)
Liked 12 Times on 9 Posts

Default

Quote:
Originally Posted by olllllo View Post
It was carbed on co2. It's brother is on nitro. I think you're picking up the body in the base beer. Hatch chiles can have some burn but have a more layered flavor. I agree that a saison would be another base beer worth looking into. Glad you like it.
the second pour just had this crazy bubble thing going on, that I always associate with nitro. carbed beers. Could you post up how you prepared the peppers, and how much for a 5 gallon batch.
Ryanh1801 is offline
 
Reply With Quote
Old 09-19-2008, 10:07 PM   #5
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,512
iTrader: (0)
Liked 138 Times on 112 Posts
Likes Given: 13

Default

Certainly.
I should state at the beginning that this is based on a technique as told to me by our own Brewpastor who has a gold medal from the GABF. I say based upon, only because I might have done something different because I mis-remembered what he said. If I get it wrong, perhaps he will tell us.


I used 7 or 8 whole hatch chiles and roasted them on an open flame until the skins were either blackened or peeling away from the chile. I promptly placed them in a paper bag and let them cool. This is a somewhat standard way of roasting chiles in the SW.

I then froze the chiles to break the cell walls down, like you would for fruit.

I stuffed the chiles whole- stems, skin and all -into the 2ndary fermenter for about 10 days. I understand that there are those that macerate the chiles, but I chose not to. I wanted more roasted and fresh chile flavor than I did heat. The seeds and the inner white membrane will give you the heat.
__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote
Old 09-19-2008, 10:14 PM   #6
McKBrew
Feedback Score: 0 reviews
 
McKBrew's Avatar
Recipes 
 
Join Date: Oct 2006
Location: Hayden, Idaho
Posts: 8,291
iTrader: (0)
Liked 34 Times on 30 Posts
Likes Given: 8

Default

Damn, sounds interesting. Someday when I am ahead in production and a bit more experimentive (probably not a real word) I'll have to try a pepper beer.


__________________
Make Beer, Not War.
McKBrew is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dont count your brews, before they hatch BrewinJack General Beer Discussion 1 12-30-2008 02:04 AM
RIS Swap ~ olllllo's Beer olllllo Sampling and Critiquing and Beer Swapping 8 08-25-2008 04:17 AM
olllllo's Brewery Open House olllllo Arizona HomeBrew Forum 16 03-13-2007 09:45 PM
Hatch-Battener Barley Wine Cap'n Jewbeard Label Display & Discussion 9 02-26-2007 12:38 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS