Hot Pepper Beer Infusions

[Henrobro]

Has anyone else ever tried this? I used a couple of ghost peppers (roasted) and bourbon maple syrup to balance the heat in the beer. The base beer was Bourbon County Stout which is roasty, sweet and heavy on bourbon taste so needed complimentary flavors. The maple came up in the front and good pepper burn on the back end. 
 
I might try different beer types with different peppers this year since I'm growing a few types. 
 
Cheers!

 

[Ghaleon]

Since fermentation is part of making hot sauce, couldn't you use peppers to make a liquor?

 

[The Hot Pepper]

I get it. But I don't need everything in my life spicy. Like a balanced plate of food, if the beans are spicy leave the mashed potatoes alone, etc. And I drink beer with my spicy food so I like it as is. If I'm out at the bar and they have one, I may try it. But not a regular thing here.

 

[Thegreenchilemonster]

I've brewed plenty of beer with peppers. The best time to add them is towards the end of primary fermentation. It's also best to slice them open fresh, and soak them for a few minutes in vodka, before adding them to your carboy, to prevent any infection. I would have to say the russian imperial stout with ghost peppers was the best one I made, but the belgian tripel with aji amarillo was a close second.

 

[D3monic]

There's a brewery in Indiana that uses my D3 Goat in one their beers as a limited release. forgetting the name atm. 

 

[The Hot Pepper]

LOL!!!!! You are awesome at promoting your partners.

 

[D3monic]

The new albanian brewing company

 

[Ghaleon]

There's a brewery in Indiana that uses my D3 Goat in one their beers as a limited release. forgetting the name atm. 

BG beer? My interests are piqued!