Hot pepper beer?

Porter or stout is fantastic. I do a porter that's halfway between a brown and robust (by the 2008 BJCP guidelines). Brew as normal, and save the peppers for bottling/kegging time. I chop 9 jalapenos for 5 gallons and let them soak in either a little beer or vodka overnight, then add just the liquid to your beer right before bottling/kegging. Works fantastically. With other peppers you'd have to play around to get the right amount in there.

 

Big thumbs up on a pepper stout. I like a chocolate stout and boil 1 habanero for the last 10 minutes. The pepper is fresh and not cut open. Once made the same brew but used 2 peppers and 1 broke spilling seeds and othe heat all through da beer. Had to tough that one out, alone.

 

New Mexico Hatch Chiles...roasted...and hung in a keg...no substitute in a stout or porter : )

 

Tomorrow I'm dry hopping and "peppering" a habanero IPA. The only question is whether to reserve some without the habanero. First time for this sort of thing.

 

Sure, split the batch.

 

Remember, you can always add more

 

I've done lots with ancho chilis in stouts, actually got silver at nhc this year for my coffee abraxas clone.

I also have done habanero mango beers with great success, but a habanero watermelon wheat I did was really unique and drinkable.

Keep in mind that sweet hides the heat, so a big Sweet Stout or fruit beer with lots of pepper heat makes an awesome creeper!

 

I used dried and fresh habañeros in a vodka tincture and it was all around a shitty experience. The vodka brought out the heat with no actual pepper flavor.

 

I don't understand fascination with habaneros. If you want flavor as well as heat, try something more mild and meaty like jalapenos. Use enough and you'll get plenty of heat and flavor.

 

It's a matter of personal preference. I like the taste and heat of habanero in beer. I personally think the taste of jalapeño in beer would be gross.

 

Apparently, you haven't tasted dmtaylor's award winning Jalapeno Porter. He's going to tell you all about it soon.

 

Imperial Chocolate Porter W/ habanero or chipotle peppers

English Dark Mild or Session Porter with chipotle peppers and/or ancho chilies

Thai chili Saison

 

I've had success making a tincture from ancho, guajillo, and chipotle along with some other spices and adding it to an imperial porter at bottling.

Me either. Folks say they have a great fruity flavor, but in even the smallest quantity, they're too hot for me to tell. However, I think a jalapeno beer would suck. Too vegetal. In fact, I can't think of any fresh chili I'd like to use in a beer (maaaaybe aji amarillo), I much prefer the complexity (and lower vegetal flavor) you get from dried chilies.

 

So what did it taste like? : )

 

Yeah...I think it can be pretty easy to ruin an otherwise fine batch. I plan to roast the habanero, and then remove the seeds and placenta/inner parts to tone it down as much as possible. Honestly, I'm still trying to wrap my mind around why this is a good idea in the first place. Brew buddies...

 

I am the Great Cornholio. Do you have TP?

Tastes gross I guess, or so I'm told by people who won't taste it.

Give p's a chance.

 

Love habs, cause they give off a ton of smoky flavor. Yep they are hot but with a little experimentation you can gain the smoke with minimal heat.