- Jul 25, 2011
- Reaction score
Damn well me and my cousins have been trying to drink this AG Jalapeño ale I brewed, but it's just too damn spicey !!!!! Last time I brew that. Just thought I'd share. Mug
No, it's not. The reason for milk is because the capsaicin oil binds to the casein protein in milk, washing it away. It does not wash away with just water.Well, I'd say that since the biological effect of capsaicin is a chemical burn in the mouth (and further down the digestive tract), you're essentially adding alcohol to a chemical burn. Amplifying the pain. There's a reason why they say to consume dairy to ease the pain and that using beer to cool it is a misnomer.
I made a Jalapeno Cream Ale lest year by "dry peppering" the keg with fresh sliced peppers in a hop bag. At first it was too hot, but the heat faded after a week or two. I would let yours age a bit to see if it mellows.Damn well me and my cousins have been trying to drink this AG Jalapeño ale I brewed, but it's just too damn spicey !!!!! Last time I brew that. Just thought I'd share. Mug
No, since it's not an actual burn, alcohol does not exacerbate the pain. Technically it helps get rid of it (although not as effectively as milk). The capsaicin oil dissolves in alcohol, thus washing it away like milk. However, since beer is relatively low in alcohol, it will do little to help. Hard liquor would help get rid of it, but you'd get pretty wasted in the process.Hmm...I knew about the affects of milk binding and neutralizing the capsaicin oils. I'd always understood that the oils caused a chemical burn, but apparently they don't do any actual cell damage, just bond with cell walls of nerves and simulate the sensation of a chemical burn without technically being a chemical burn. However, while I was incorrect about the cause of why alcohol makes it worse, I'm not wrong about the end result. Point is that alcohol exacerbates the heat.
You must be referring to Ghost Face Killah from Twisted Pine..??Hah. I love jalapeño beers. I love spicy in general. Earlier this week thanks to a swap I came into possession of a beer made with not only jalapeños, but also anaheim, serrano, fresno peppers, and then habanero and bhut jolokia (ghost chili) peppers. I'll be cracking it open tomorrow with a few daring souls. I doubt yours is all that spicy
Finally cracked it open with a couple friends. Not quite as potent as I anticipated, but yeah, still pretty hot. But at the same time, I thought it had a great flavor too. Remarkably....balanced....somehow. I'm impressed.Had some at their brewery recently. Hot. Really effin hot.
If you can get some, do it. I really liked it.Too bad there are a whole lot of squarish states between you and I... I'd love to try it! hehe.
The flesh is mild heat with lots of flavor -- the seeds are bitter and pure heat. I would either omit the seeds completely or at least cut back on them. The seeds pack too much heat and overwhelm the actual flesh of the pepper.Yes I roasted the jalapeños, froze them then added to fermenter seeds and all