Oatmeal Stout W/ Roasted Pueblo Pepper
Grandma's House

a very pleasing chili beer, the roasted aspect helps a lot, sometimes that helps integrate the beer with the pepper, and it certainly works in this dark stout. it changes the base beer a lot, i almost get a fuller body on the pepper edition, maybe brings more out of the oats. the heat of the peppers can be smelled for sure, almost intimidating really, but its very mellow in the flavor, vegetal, ashy roasty, and doing wonderful synergistic things with the darker malt. earthy and rich, i want this with a mole sauce or as a contrast to a light citrusy fish taco. not usually a big fan of chili beers because of the way they sit in the gut, stomach turning usually, but not this one, and there is no residual pepper heat. excellent take on the style, this much roast on the peppers demand a dark stout like this, and it works real well. i prefer it to the big choice poblano stout, which is one of the only other beers i am aware of using these ingredients in this recipe.