Chilli in beer - any recomendations?

[beerocracy]

Nothing worse than a chilie beer that is too spicy.

Oh, there is worse.... it's called Crazy Ed's. Nothing worse than a corona with a chile pepper in it....

I make a chipotle porter pretty frequently. The first couple of times I just dropped a hop bag into the keg and tasted it daily until it was hot enough then pulled them out. The last time I made a vodka extraction of the peppers then added that to taste. I've been wanting to use habanero but haven't decided on the base style. Something lighter, probably. The smokiness of the chipotle goes great with the roasted grains in the porter.

I've tasted at least two vintages of the b-man's chipotle porter, and I have to say that it is possibly the best pepper beer I have tasted. Using either method (bag dangle, or extraction dosing) he managed to dial in just the right amount of heat. You want it just perceptible so that you can go back and drink another one.


Mylo

You left out the other important part - not having flames shoot out the other end the day after...

[huskerbrew]

Mylo said bag dangle!!!

I think the Mosher habanero beer was a smoked amber lager. I've always wanted to try it but never pulled the trigger...maybe this weekend.

[Dirk McLargeHuge]

Mylo said bag dangle!!!

I think the Mosher habanero beer was a smoked amber lager. I've always wanted to try it but never pulled the trigger...maybe this weekend.

I may be thinking of one of those homebrew recipe compilation books. I've wanted to try it, and not wanted to try it, so it stuck with me.

[Bellmer]

Nothing worse than a chilie beer that is too spicy.

Oh, there is worse.... it's called Crazy Ed's. Nothing worse than a corona with a chile pepper in it....

What about Cave Creek Chili Beer? I think it might be the lowest rated beer on BE and RB (If not, it's right near the bottom)

I make a chipotle porter pretty frequently. The first couple of times I just dropped a hop bag into the keg and tasted it daily until it was hot enough then pulled them out. The last time I made a vodka extraction of the peppers then added that to taste. I've been wanting to use habanero but haven't decided on the base style. Something lighter, probably. The smokiness of the chipotle goes great with the roasted grains in the porter.

I've tasted at least two vintages of the b-man's chipotle porter, and I have to say that it is possibly the best pepper beer I have tasted. Using either method (bag dangle, or extraction dosing) he managed to dial in just the right amount of heat. You want it just perceptible so that you can go back and drink another one.


Mylo

If you're anywhere near Stone in Cali, the best chili beer I've ever had was a special release they do every now and then of Chipotle Smoked Porter. Damn that was good. Some friends had a growler of it and invited me over for rugby. They didn't care for it too much and I ended up drinking the entire growler . So, trying to replicate that somewhat has been on my 'beer to-do list' for awhile now. One of the problems holding me back has been figuring out how and how much chipotle to use. I've been thinking of just using one per gallon and slicing them up, but I dunno. The search continues.

[TapItGood]

A freind of mine gave me some fresh Chili's from his garden. I used them in a pale ale that came out really good. Here is what I did: I sliced them into strips and took out the seeds. I then boiled them in a few cups of water and a tablespoon of sugar for about 10 minutes. I then added the water and chili's right into to the fermenter along with some dry hops half way through fermentation. The beer wasn't really spicey, but way in the back you could taste the hotness and just a hint of the chili's. MMMMM

[ColdBraue]

My first chili beer experience was when I was first getting into craft brews. It was a pale ale with chili, and you could just barely taste it, but it got your lips numb and after a pint your mouth was nice and warm. It was an awesome beer. The next day was rough on my hole because I had a whole pitcher of it....
I just put about a half of a Thai Chili in each of three bottles of my Scottish 80/- just to see how it does. They were fresh Chili's and I took the seeds out.
I'll let you all know how they taste when the beer's carbonated.

[Bellmer]

My first chili beer experience was when I was first getting into craft brews. It was a pale ale with chili, and you could just barely taste it, but it got your lips numb and after a pint your mouth was nice and warm. It was an awesome beer. The next day was rough on my hole because I had a whole pitcher of it....
I just put about a half of a Thai Chili in each of three bottles of my Scottish 80/- just to see how it does. They were fresh Chili's and I took the seeds out.
I'll let you all know how they taste when the beer's carbonated.

Heh heh heh...he said rough on his hole...

Be glad it wasn't a hotter (dare I say JP strength?) chili I guess.

[Mylo]

Nothing worse than a chilie beer that is too spicy.

Oh, there is worse.... it's called Crazy Ed's. Nothing worse than a corona with a chile pepper in it....

What about Cave Creek Chili Beer? I think it might be the lowest rated beer on BE and RB (If not, it's right near the bottom)

Uh, we speak of the same pile of shit.


Mylo