This weekend I thorughly enjoyed sampling a broad range of beer styles made by the many breweries in the Asheville NC area. After a few days of pub crawling we enjoyed an evening of Mexican food in the Biltmore Village. When I asked for some sauce that was a tad warmer, I was brought a very finely minced habanero. Curously, it wasn't as hot s many I have had in the past, so I was able to actually taste the inherent sweetness and spiciness. Then the lightbult went on. THIS would be incredible if very subtly used in the background of the proper ale...NOT so as to totally predominate. This, of course, then led me to consider what best ale style would provide the best canvas for this..I'm thinking something that is basically dry and not dark...maybe a pale ale or lager? The too comes the consideration of the best hops...maybe something with natural citrus notes that, like a spice, would all work together with maybe one whole habanero, not chopped.