Chile Beer
Chile beers can be an interesting subset of beers essentially boiled or “dry peppered” with jalapeños, seranos, habaneras, etc. Chile beers typically fall into BJCP category 21, Spice/Herb/Vegetable beer even though chiles are technically a fruit. It really depends on what part of the fruit you use. If you are simply using jarred ancho chile powder, then it would be a spice beer, but if you are using the whole ancho chile, then technically it’s a fruit beer. As with any fruit or vegetable beer, the base style should not be overpowered by the flavor or heat of the chile. This is a difficult style to define and an equally difficult one to balance, but I think I found some solid examples to try.
See you Thursday.
Pröst!
June 2014 Tasting: Chile Beers
Moderator: Officers
June 2014 Tasting: Chile Beers
On-tap: Holy Hop Grenade, Coffee Amber Ale, Coco(a)nut Ale, Cracked Pepper Hibiscus Belgian, Doppelbach, Sidney Portier, American Barleywine
Lagering/Conditioning: Munich Dunkel, AAB Maibock, Brett Rye IPA, Russian Imperial Stout
On-deck: CocoMolé Ale
Pröst!
Lagering/Conditioning: Munich Dunkel, AAB Maibock, Brett Rye IPA, Russian Imperial Stout
On-deck: CocoMolé Ale
Pröst!