Chilli in beer - any recomendations?

[Bellmer]

Uh, we speak of the same pile of shit.


Mylo

Ah...so we are. My shitspeak is not what it used to be. That thing has been contract brewed by so many different people, too. No one wants it.

To quote their website: "Each chili pepper is lovingly dropped, by hand, in every bottle then the bottle is filled with a fine Mexican Lager Beer. The result is THE MOST UNUSUAL BEER IN THE WORLD"

[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....

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 believe you both are talking about the same beer.

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.

The first time I made it I did 3 chipotles in the secondary for 3 days. I wanted a little more smoke and heat the second time so I left it for 4 days. Chipotles are probably going to be variable in their intensity, so your best bet is to just throw a few in and taste it periodically until it is where you want it.

[DiscoFetus]

As a cook, I have worked with habanero peppers off and on for years. They are one of the tastiest peppers around ..........in moderation. The problem is that the capsicum is so concentrated that it is way too easy to make the food or beer too hot to enjoy.

The seeds and inside membrane from the peppers contain most of the heat. Be sure to scrape all those out and use only the meat of the pepper. Also make sure you wear rubber gloves or you will regret it, especially if you go to take a piss after handing those peppers.

Basically, a little goes a long way. If it looks like you did not add quite enough, you have probably already pushed the limit. Nothing worse than a chilie beer that is too spicy.

Wayne

And never, ever rub your eyes after cutting one! Damn did that hurt!

Or spend some "quality" time with your girl...that only leads to couch sleepin...

[bcmaui]

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

I had one just like this at Buffalo Brewing in St Louis, Mo about a year ago.

http://www.buffalobrewingstl.com/id3.html

Nice clean taste upfront - you did not even notice the pepper until a little later. Made for an interesting beer.

[ColdBraue]

.....Nice clean taste upfront - you did not even notice the pepper until a little later. Made for an interesting beer.

That's what I experienced in the chili beer I had. I think that is key in a good Chili beer, it makes you stop and think for a second and let's you know that it's there just a bit. Unless you are going for the Chipotle flavor, then you want that flavor a little bit in the background.

[greglovesbeer]

back from the dead...

How'd that thai chili addition turn out?

I'm contemplating doing the same thing with a fresh chili I got from the farmer's market. I was planning on de-seeding the bad boy and dropping it in with my dry hop.

1 long (12in) chili in 6 gal of IPA

we'll see how it turns out.

[Mylo]

A few weeks ago at GABF, I had one of the best chile beers I had ever had. It was from Wynkoop, and we had it fresh at the brewery. Man that beer was good! It had such an INTENSE chile aroma - and then just barely perceptible flavor. I have no idea how they did that, but I am in awe. When I smelled it, I thought I was only going to be able to choke down a few sips - because I thought it was going to be intense heat to match the aroma. But it was just perceptible. I could definitely drink a few pints of that.


Mylo

[Dirk McLargeHuge]

I had a nice chile beer At the Dillon Dam Brew Pub in Dillon, Colorado. It smelled like it would be hot, but the beer was nice a drinkable with the green chile part of the flavor, but no heat. Nice beer.