A friend designed the logo for my homebrew club in exchange for the naming rights to a Hazy or Juicy IPA (NEIPA) I made, and then he designed labels for me. Presenting "Helpful Jason Amarillo Ale"; 6.18% and 12.4 IBUs.
Thanks for the advice. I understand what you said about oils and high alcohol interfering with foam, but that doesn't seem to set either the actual Xocovesa or Harpoon's Thunder Foam back any. Why, do you think?
Did you cut the peppers open at all? What about the foam (the oil from the hot peppers would seem to kill it)? Do you guys think powdered or dried pepper would work better for preserving the foam?