2015 Crime and Punishment

As mentioned above, the beers are unbearably spicy. There is no way a single person can drink more than a taster (3-4 oz) of this beer. Personally, I liked the taste but there is no way I am gonna buy the entire bottle at those prices when I will drain pour more than 80% of it. I tried it on tap at the tap room in Pasadena and they were only allowing taster pours...which makes me wonder why they though it was a good idea to package them in the Quingentti bottles....should have been in regular 12oz bottles, and even then that's way too much to handle.

 

I actually tried to get through my bottle. Gave it a go. And almost got half way. Which I think even that deserves some kind of award

I've never actually been angry before after drinking a beer, until that one

 

I'll pass on getting the squirts.

 

Now, I'm hungry.

 

Off topic, but can I buy this sauce? PM if possible. Looks fantastic...green one too. Are you in the bay area? ISO

 

I drank the full bottles of both Crime and Punishment on separate occasions.

I gave them both a 2 rating only because for a brief moment I could taste the barrel aged Lucky Bastard and Double Bastard before my palate was lit on fire.

These are two of the most unpleasant beer's I've had in a long time.

And like others here, I like spicy food and chili beers.

But when spices stop being about flavor and balanced heat and become a contest to see how much damage it can do to your palate I lose interest.

I have zero interest in trying them again.

 

I basted a Tri Tip over oak with Punishment, and was quite good.

 

Ha, thanks. The green one is actually just Yucateco. this one http://scene7.targetimg1.com/is/image/Target/13356399?wid=480&hei=480

it's really easy to make. i'd be happy to send some in a trade though, or whatever. I'm in LA

there are different methods. lately i've been experimenting with the fermented style. it's by far the easiest method if you have a bunch of peppers you and don't have time to do an elaborate hot sauce recipe. basically just chop up or blend peppers, add 2% salt. let ferment. can also add other spices, garlic etc.. can add vinegar at the end, but i'm learning that a little goes a long way. I was stoked to see Sour Jim doing the same thing on his instagram

there are shitloads of recipes online (and youtube). every kind you can name (sriracha, tabasco style, carribean etc...). the kinds you cook and fermented. happy to send more references if you're interested

 

Awesome, thanks! Search begins.

 

If you think these are hot, you should try Peter Piper's Peppered Pilsnear at Noble. It's made with Carolina Reapers and it gave me instant spice-induced hiccups with the first sip.

 

Oh good, I am glad that happened to someone else. I felt like such a scrub when I got the hiccups. =P

 

your buddy that works that was misinformed, they aren't going to be as hot this year

 

The Noble beer and Ghost Face Killah from Twisted Pine are the only 2 chili beers that have done that to me. There is nothing like adding to the burning of a ridiculous chili beer with some gasping hiccups.

 

Was it hotter than Noble's Brain Strain or Hotter than Hades? Those both were insane

 

I haven't tried either of those, but now I will be on the lookout.

 

They were a one-and-done I believe. One had naga viper peppers (if I recall correctly). Insane

 

Have you tried Noble's Weekend at Burnies? They just did another batch recently and god damn one sip will make you sweat. And I actually enjoy their Too Darn Hot, though sometimes ask for half that and half regular Big Whig which I think is a nice blend.

 

I'll be on the lookout for that one too.

 

We still have the first batch on shelves here, they both sold incredibly fast until people starting reviewing them, then sales came to a dead stop. We opened both at a company holiday party, and between 14 people we still only got through a few ounces of each. They were wretched.

We have a jam and jelly maker here who used reaper peppers in a jam, I took the smallest nip possible and immediately got hiccups as others have mentioned, and felt the most painful burn for over an hour after. I can't imagine a beer with that stuff in it.

 

Like who could enjoy it?