Chili beer? What the hell...

[davidr2340]

I'm all for it!!!
Then again I like the Cave Creek!!!

 

[Desert_Sky]

I'm all for it!!!
Then again I like the Cave Creek!!! a

WOW!!! very nice! Be sure to keep us posted on that one

 

[HuggerOrange]

I used to live in Cave Creek. About 5 years ago they changed their recipe and became the foul thing you tasted. Before that it was a mild cerveza with hints of pepper and agave. Now its like drinking tobasco.

I don't know about that. I remember trying Cave Creek around '94 and I like HOT stuff, but that made my hair curl !!! Haven't tried it since then but I want to bre a Chile Stoudt.

 

[rod]

i made a chocolate jalepeno beer a while back
i only put 2 or 3 peppers in it and it was too hot for about 6 months.
the last bottle was ok
looks like you have a cast iron stomach!

 

[homebrewer_99]

I made a chili beer back in '94. I put a halepeno in each bottle. It was so hot I never was able to finish even 1 - 12 oz bottle. My mexican friends loved it though.

I have a Serrano Chili Beer that's been kegged several months. I only used 3 chili's so it's not nearly as hot. After about the first glass you can feel some tingling sensation on your tongue.

 

[razyrsharpe]

i also want to make a chile beer. but i think that for summer time it is not a good idea. i am going to brew one for the winter months because i think the spice can be warming, like a hot chocolate for adults!

 

[brewt00l]

I'm all for it!!!
Then again I like the Cave Creek!!!

ummm...DAYM!!!

 

[Mutilated1]

I prefer beer chilli to chilli beer. Ever make a big pot of chili with 40 of Colt 45 ? Thats good.

 

[Brewtopia]

I just got a bunch of fresh Anaheim chilis from the Yakima Valley yesterday. I plan to roast them and follow Brewpastor's notes to make a chili beer. I'll use my Yankee Drifter Golden Ale recipe as the base.

 

[cheezydemon]

Glad I found this thread, I am set to do a traditional american pilsner (12 gallons) in 3 different primaries. I am planning to use some golden habaneros in 1 of them.
I am a certifiable heat junkie. I figure this pepper to be good one for my beer, because it will give good heat throughout without using many peppers.

In the end we brew for our own unique tastes. I may love the beer FSR402 dumped, but unfortunately I haven't come across one.

If it is nasty, It will only be 1/3 of my effort this time around.

 

[Orfy]

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

 

[rohanski]

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]

+1 on he chili beer rox

i even did a serano pepper beer that was the pip

 

[sloppy]

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]

We make a Habanero infused beer called ESP.


Yep, Extra Special Pepper.

:cross:



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

 

[feedthebear]

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.

 

[Dextersmom]

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?

 

[IFMracin]

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