This "Brewing with Hot Peppers"

Got to sample a growler of a Serrano Pale Ale by Ballast Point that one of the reps brought to TX from the brewery last weekend. It was magical. Definitely a highlight of our bottle share.

 

There is a small brewery brewery in Friday Harbor, Wa. called Front Street Ale House on the the San Juan Islands. They made the best "pepper beer" of anything I've had to date. It's a shame they never bottled it and I don't think they make it anymore. My wife and I used to live in Seattle and would go to the islands a couple times a year. We always stopped here for beer and pizza.

Here is the only mention on BA I could find about it.

http://beeradvocate.com/beer/profile/1275/43860

 

I love them all...bring it on.

 

I love spicy foods, not so much spicy beers. I thought the Habanero Sculpin was not good at all. Had a tough time finishing it.

That said I tried Bootlegger's Black Phoenix which is brewed with Chipotle peppers and really like it. The heat doesn't burn but it warms the lips and tongue and the stout flavors still come through.

 

I think it can be used effectively depending on the brew.. Chocolate yeti is great. I just brewed a rye porter that would really do well with a little heat.

 

Coming from a place where chile is served in or on just about anyhing you can think of, I just don't want it in my beer as well. I haven't had many but the few I've had, the chile didn't add to the beer. It was just gimmicky.

 

As someone who loves peppers and loves beer, I can't enough of the style. Ruination Tropical Heat Edition was probably the most balanced I've had but Ballast Point knocks them out of the park. I try to get a growler of the Thai Chile Wahoo Wheat every time I visit San Diego. I also dig Six Rivers Chili Pepper Spicy Ale. A lot different than most chile beers. More of a roasted pepper taste than the burn.

 

I wanna try buffalo wild wings mango habanero sauce with a bottle of founder's mango magnifico!!

 

The Lips of Faith Coco Mole was amazing. Opened my last bottle yesterday unfortunately.

 

Not a fan of things hot & spicy but I have to admit that Mexican Cake was out friggin standing...
Now looking forward to the Chocolate oak aged Yeti...Might just have to crack that bad bot tonight.

 

Habanero Sculpin is pretty good. If you want something super nasty, get your hands on some Ghost Face Killah.

 

Definitely THE worst beer I've ever tried, with SA Cranberry Lambic a distant second. And I generally like heat, would love to get my hands on a Mango Magnifico.
gg

 

Yes on both no's. Perfectly happy to skip Mango Magnifico

 

You're right on the nasty...

 

I feel that brewers are sometimes like master chefs and like to experiment with things like peppers. I brewed a jalepeno Saison once that turned out pretty well. Some of the chili beers I have tried have been over the top though.

 

I was waiting for a response like yours!

 

I like the occasional chili pepper beer, but it has to add something to the beer besides heat. Huna, Mexican Cake, and Stone Smoked Porter with Chipotle are great examples because they are balancing a very sweet or smoky flavor. Mango Magnifico was interesting because of the contrast of tropical fruit & heat. Even CCB Smokabaga was worth a try, though that is a pepper bomb. There are many others that I find too hot and would prefer not to get heartburn from my beer.

 

IMO, of course...

I actually think chiles rescue some otherwise (mediocre?) beers by adding a characteristic (tingly heat) that sets them apart or balances out other (less personally compelling) flavors, e.g., Mango Magnifico...

...and Biere Joi


Stone's Smoked Chipotle Porter (no pic) uses a rather highly regarded base porter, but for me, not being a huge porter drinker, it was the heat that elevated my enjoyment of the beer.

Ballast Point's Indra Kunindra...

...and the Verdi Imperial Stout were also attention grabbers due in part to the heat elements used.

Theobroma is another noteworthy beer, but I will admit it doesn't have the same impact on me now as the first couple of times I had it.


Lastly, there is one absolutely stellar beer features that chile heat, too: Mexican Cake...

...which I could drink daily were it available - totally epic

Cheers!

 

Mexas Ranger
Verdi Imperial Stout

 

I grow anything from Habanero Peppers to Ghost Peppers, and a whole assortment of different peppers at my house throughout the year. I try to mix different homebrews with a different pepper variety each time, and so far the chipotle, sandia, and habanero really go well with some of the beers we've done.