Beer Forum

My wife and I always through a 4th of july BBQ and to mix things up the last couple of years we have been doing "themed" BBQs at least with the food and drink. This year we are doing a mexican flavored BBQ and I was thinking of trying to make a chili pepper beer (I'm also making a pilsner for my BMC friends... er I mean my wifes friends). I have a recipe from last summers byo issue. Has anyone ever brewed this? Are these drinkable beers or am I better off finding a mexican lager recipe? I love spicy food but I have never tasted a chili pepper beer so I am a little leary of making 5 gallons.

Thanks in advance
PB

The only one I've made so far is a Chipotle smoked porter which has gone over quite well especially with the BBQ and cigar crowds.

Wild

Most of the pepper beers I have tried haven't been all that good. Mostly too hot to be enjoyable. Cave Creek comes to mind, but many folks like it. It is just a personal preference I guess.

I currently have a chili beer on tap here at home. I went with several cans of fire roasted anaheim/new mexico chilies in the boil and dry hopped with some dried chipotles. The flavor is great, but I didn't add enough chilies to make it even remotely spicy. I need to add a few more cans the next time I make it.

My advice is to guess low on the amount of chilies you add. The stuff is still quite drinkable with too few, but undrinkable with too much.

Wayne

here's my award winning jalapeno ale

8 lb maris otter
11 oz crystal 40
10 oz oats
1/2 lb carapils
2 lb wheat
1 oz saaz at 60 min
1056 yeast
153 mash
64 ferment
5 jalapeno peppers cut into pieces and soaked in vodka for a week, strain and add vodka to secondary or keg
whoever says you can't get a head on a pepper beer needs to try this one
i could even send you one to try if you want.

speed wrote:here's my award winning jalapeno ale

8 lb maris otter
11 oz crystal 40
10 oz oats
1/2 lb carapils
2 lb wheat
1 oz saaz at 60 min
1056 yeast
153 mash
64 ferment
5 jalapeno peppers cut into pieces and soaked in vodka for a week, strain and add vodka to secondary or keg
whoever says you can't get a head on a pepper beer needs to try this one
i could even send you one to try if you want.

sure! I'd love to try one! and your pale ale too. hahahaha!!! Still planning on you Crapid Shitty, SD trip this summer?

well so far its still a go, we'll see for sure in a couple months.and i guess i could bring a couple beers with me

Every light colored pepper beer I've ever tried was over the top. I had a jalapeno Marzen that was fantastic, and a chipotle porter that was great, too.

Subtlety works in this category. Keep in mind that pepper flavor is additive. What's mildly spicy for the first sip will turn lava-hot and undrinkable after a pint or so. Use restraint. You can always "dry habanero" it if you need to later.

Big Al Brewing in Seattle did one last year that I absolutely LOVED. He used a blend of jalapeno, serrano, and habanero peppers in an already lagered Vienna lager. I really want to try something similar