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Skotrat
Senior Member
Username: Skotrat
Post Number: 1237
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 09:23 pm: | 
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Hey Hey Hey Now,
I have some of the largest HABs I have ever grown currently living in my garden...
Check these mothers out:
any ideas on a nice Pepper Brau???
C'ya!
-Scott |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1834
Registered: 03-2003
Posted From: 208.49.148.10
| | Posted on Monday, August 29, 2005 - 09:48 pm: |
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I make a light ale with de-seeded seranno peppers the last 15 min of the boil for flavor/aroma. Not much heat from those so I usually put a couple of chopped up jalopenas in the secondary for some heat.
Those look deadly though. I have made a tinture with dried habs and then added that by drops to the pepper beer when I didn't add peppers to the secondary. Just be careful how much tinture you use. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1238
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 10:00 pm: |
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hmmm
I have some Serrano Peppers growing too. Maybe a nice Serrano Pepper Pilsener? |
tim roth
Intermediate Member
Username: Hopdude
Post Number: 291
Registered: 03-2003
Posted From: 69.179.5.88
| | Posted on Monday, August 29, 2005 - 10:01 pm: |
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Wow Scott! Monster habs!
Now is your chance to make a jalapeno wheat. Only with habeneros. I would de-sead those babys and use 2-3 in secondary but, i tend to have a high tolerence! :>)
You could try a few jalapenos and a habenero. The habs do give a nice sweet flavor. cheers, tim
Or, just send the whole batch to me. LOL |
Roger Herpst
Intermediate Member
Username: Roger456
Post Number: 262
Registered: 12-2004
Posted From: 64.142.50.192
| | Posted on Monday, August 29, 2005 - 10:26 pm: |
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I sampled an excellent Key Lime & Chile Mead last month at the homebrew club meeting. You could probably do a 20 gallon batch of that and still have more than half a habanero left over! |
Randy McCord
Intermediate Member
Username: Mccord
Post Number: 392
Registered: 02-2003
Posted From: 216.174.177.152
| | Posted on Monday, August 29, 2005 - 10:44 pm: |
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Those things look like they may be a cross with another bigger pepper plant. My habs are all real small this year. I always thought about putting a small piece of one in the bottle during bottling, but I never did. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1239
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Monday, August 29, 2005 - 11:11 pm: |
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Nah...
It is a HAB... I have some super plants this year from seeds of the HABs last year.
They are tasty too.
Mybe I will put 1/2 a hab in a keg and start there |
tim roth
Intermediate Member
Username: Hopdude
Post Number: 293
Registered: 03-2003
Posted From: 69.179.5.88
| | Posted on Tuesday, August 30, 2005 - 12:09 am: |
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Atta boy Skot!
The first time i tasted a homebrewed pepper beer, I was instanly hooked! It was made with a rye bock recipe and a large handful of peppers. Including 2 habs.
NOT very scientific but, excellent non the less.
Cheers, tim |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3363
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Tuesday, August 30, 2005 - 12:20 am: |
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I have told this story a number of times. The first competition I judged I was assigned to the spice, herb and vegetable beers ("let the new guy judge the celery beers, yuk, yuk..."). Among them was a beer labeled a "smoked chipotle pepper dunkelweizenbock." Fearing the worst, the other judge (a brewpub brewer) and I saved it for last. It turned out to be an excellent beer; each of the flavors was identifiable and in balance. We gave it a combined score of 37. I can't say that I would have wanted more than one at a time, but it was a highly interesting beer. My fellow judge said he was going to try to contact the brewer because he would consider brewing it as a seasonal at his pub. I confess I don't know if he ever did. |
michael atkins
Member
Username: Mga
Post Number: 231
Registered: 11-2003
Posted From: 216.170.58.10
| | Posted on Tuesday, August 30, 2005 - 12:50 am: |
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About 6 years ago Sam's Club had Crates of beers from Microbrewery's "Around the U.S.". This was at Christmas time and I bought 5 crates (12 bottles to a crate)for presents. Can't remember any of the beer's now except for "Boulavard Wheat", was one of the beers.
Anyway -- One of the offerings was a Jalipeano Pepper beer. Complete with the pepper in the bottle.
It was good -- but I probably would not drink more than two in a session.
If I were to brew a beer like this, I would probably Make an APA; Hold out a 12 pack or so, and add the Pepper to the bottle. Kind of like the worm in the bottle of Tequela.
Also Scott -- Great looking Peppers!!
Love This Hobby!
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tim roth
Intermediate Member
Username: Hopdude
Post Number: 294
Registered: 03-2003
Posted From: 69.179.5.88
| | Posted on Tuesday, August 30, 2005 - 01:05 am: |
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I have to be honest, a pepper in each bottle is a bit much, even for me.
I mean, it equals about 50 peppers per 5 gallon batch that way!
I use 10 peppers in secondary (5 gallons)and it comes out really nice! cheers, tim |
Randy McCord
Intermediate Member
Username: Mccord
Post Number: 398
Registered: 02-2003
Posted From: 216.174.177.169
| | Posted on Tuesday, August 30, 2005 - 05:09 am: |
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The habenero flavor would be great in a beer I think. But I'd be afraid by the time I got enough in there for flavor it would burn the crap out of my throat making it hard to choke down. Maybe not, I usually put two or three whole habs in 2 gallon of chili. Check out some of those pepper web sites. They're crazy about hot peppers like people here are crazy about beer. |
Randy McCord
Intermediate Member
Username: Mccord
Post Number: 399
Registered: 02-2003
Posted From: 216.174.177.169
| | Posted on Tuesday, August 30, 2005 - 05:11 am: |
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Oh by the way, I think I would keep a hold of those seeds again this year if I were you. I'd say you've got some good ones! I've not had a lot of luck seed harvesting. |
Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 781
Registered: 03-2003
Posted From: 199.46.199.230
| | Posted on Tuesday, August 30, 2005 - 12:12 pm: |
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Cave Creek had a chili beer a few years ago. It may still be around. Each bottle had a serrano pepper in it.
For a while, a brewery in Evansville, Indiana, was the contract brewery that made the stuff. They sent the empty bottles up to northern Indiana where the peppers were put into the bottles. Then the bottles got trucked back to Evansville, filled capped and pastuerized.
Scott those are some nice looking Hab's. We've had such a bumper crop the last couple of years that we dried the guys in our food dehydrator. We didn't grow any this year because I think I have a lifetime supply now. I think hab's mixed with some crushed pineapple make a nice baste/marinade for chicken.
We've grown Red Savina Habenero's, too. There's a guy locally who's licensed to grow them commercially for use in his hot sauces and BBQ sauces. I got a couple of his leftover plants that he'd started from seed. The Red Savinas are brutal.
http://www.wildpepper.com
(Message edited by pedwards on August 30, 2005) |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3365
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Tuesday, August 30, 2005 - 12:15 pm: |
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I believe the beer you are referring to, michael, is Cave Creek Chili Beer, which has a jalapeņo (certainly not a habaņero) pepper in each bottle. Other than the the hot pepper flavor, the beer (an ordinary lager, if I remember correctly) is unremarkable. It's been a while since I've seen this beer; I don't know if it's still being brewed. |
ScottDeW
Intermediate Member
Username: Scott
Post Number: 367
Registered: 03-2003
Posted From: 63.174.45.1
| | Posted on Tuesday, August 30, 2005 - 12:17 pm: |
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Habaņeros in a Strong Scotch Ale are "da bomb." Or how about a Hab Eisbock? Any intensely malty brew will work.
I've soaked the peppers in vodka and "dry peppered" the beer. I've also soaked the peppers in vodka and pitched the vodka into secondary. I prefer the pitching the vodka method as you gain more control over the flavor. I pull off 6 oz. of finished brew, put in enough drops to make it good then scale up for the target volume.
Scott
http://texanbrew.com
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Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 782
Registered: 03-2003
Posted From: 199.46.199.230
| | Posted on Tuesday, August 30, 2005 - 12:35 pm: |
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Jalapeno peppers are too fat to fit thru the neck of a beer bottle.
Serrano's are skinnier (and a little hotter)
see:
http://www.chilibeer.com/index2.htm |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3369
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Tuesday, August 30, 2005 - 12:35 pm: |
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After judging one in a competition and liking it, I made a sweet pepper mead using roasted serranos that I soaked in vodka. I waited until the mead was finished and then experimented with a small glass and an eyedropper. Then I computed the volume necessary for the entire batch and bottled it. The combination of the sweetness with the heat (noticeable but not overwhelming) was distinctive. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1240
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Tuesday, August 30, 2005 - 01:08 pm: |
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I think I would keep a hold of those seeds again this year if I were you. I'd say you've got some good ones!
Definitely. We have also had bumper crops of peppers these last two years. I have been giving away hot sauce to work colleagues and BrewRats (Took a bunch to RatFest). ScottDeW has a couple interesting ideas as does everyone else. I think that I will start with a dry pepper approach in a Cornie keg of beer and then step up the heat/flavor from there.
From the Cave Creek Site:
A True Story- Honest!
The Arizona desert. Home to 20 million rattlesnakes, Scattered F-16 parts, and lizards the size of beagles. All baked to a crisp 130 degrees. It's the kind of wide open desolation that makes people think twice before shutting off the car. And a place where a cold beer is pretty damned important.
For Crazy Ed Chilleen, of Cave Creek, Arizona, (Pop.1328 including coyotes and cattle) beer was much too important to be trusted to outsiders. So, in 1989, he started brewing his own.
The town was suspicious. And became even more so when an entire brewery arrived in crates at the foot of Black Mountain, along with a German named Arnold. But after the first batch the people began to come around. The beer was good, damn good, So good in fact, the yuppies started driving in from all over to try it.
Something had to be done, So , whenever one of them whined for a "wedge of lime" Ed started putting a hot serrano chili pepper into the beer instead. Amazingly, about 2 out of ten actually liked the stuff. Surely, thought Ed, the Eighties had come to close.
Today Ed with Juan Olguin brew the original "Cave Creek Chili Beer" "Juanderful Wheat" "South of the Border Porter" "Ocotillo Amber" " Frog light" and the original "Black Mountain Gold". Chili Beer is sold in 20 states in the U.S., Japan, China and some other countries with strange sounding names.
Our motto is and always will be
"WE DRINK ALL WE CAN AND SELL THE REST"
I have not had the Cave Creek beer in quite a long time. I think that I will go scrounge up a bottle this week and check it out again.
-Scott |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 3370
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Tuesday, August 30, 2005 - 01:25 pm: |
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It's a good marketing story, on the order of the "biography" created for Doc Otis or Panama Jack or Carlos O'Kelly.
Cave Creek Chili Beer is contract brewed, I believe by August Schell in Minnesota. |
Steve Anderson
Member
Username: Steveinmemphis
Post Number: 159
Registered: 03-2003
Posted From: 216.37.68.121
| | Posted on Tuesday, August 30, 2005 - 02:18 pm: |
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I added about one third of a medium size habanero to one gallon of ABC. I let it sit in the finished cyser for 1 month. It was a bit much. I am still waiting for it to mellow out after almost 2 years. I sample it about every 6 months. It has a great flavor, but I think about one half of an Hab per 5 gallons would be about right.
Steve Anderson
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Skotrat
Senior Member
Username: Skotrat
Post Number: 1241
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Tuesday, August 30, 2005 - 02:39 pm: |
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Cruz often talked about adding peppers to ABC...
Cool to see that someone else was nutty enough to try it.
I have a batch of ABC that needs to be racked to keg so maybe I will try it in some.
Thanks for throwing in a curve ball Steve... It sounds doable. I was not even thinking of/considering ABC.
-Scott |
Connie
Intermediate Member
Username: Connie
Post Number: 481
Registered: 10-2000
Posted From: 24.99.158.252
| | Posted on Tuesday, August 30, 2005 - 04:02 pm: |
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Is Cruz still around. He used to post occasionally and always had interesting information. He did a write up about how to use/reuse wooden kegs at one time. Sounded like he had done a lot of research and knew what he was talking about. |
davidw
Senior Member
Username: Davidw
Post Number: 1278
Registered: 03-2001
Posted From: 65.163.6.62
| | Posted on Tuesday, August 30, 2005 - 04:06 pm: |
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Likely ran off by some of us 'sallys'. |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1243
Registered: 04-2003
Posted From: 24.61.120.214
| | Posted on Tuesday, August 30, 2005 - 04:08 pm: |
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Cruz is in IRAQ daily from what I know.
He will most likely return |
Connie
Intermediate Member
Username: Connie
Post Number: 482
Registered: 10-2000
Posted From: 24.99.158.252
| | Posted on Tuesday, August 30, 2005 - 04:14 pm: |
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I copied a lot of his posts, good information. Hope he gets back safely. |
August West
New Member
Username: H_applebee
Post Number: 25
Registered: 06-2005
Posted From: 67.84.145.42
| | Posted on Wednesday, August 31, 2005 - 11:42 pm: |
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On a related topic, Heavyweight Brewing in New Jersey has peppercorns added in the secondary for their Bierre D'art. (A pseudo Bierre de Gard)The taste of the peppercorns is not at all overwhelming and it compliments the beer's maltiness very well. Not sure of the ABV- probably somewhere in 6.5-7% neighborhood. If you folks ever see it out your way, I'd highly recomend it. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 1632
Registered: 03-2004
Posted From: 65.27.159.15
| | Posted on Tuesday, September 06, 2005 - 02:13 am: |
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My fridges at the shop tend to collect beers from customers. Things we are to taste, leftovers from a competition and things that were not drank at brew club meetings find themselves there. Last week I took home a six pack made from the beers in a fridge one of which had a "C" on its cap. Could be anything I suppose. I tried it tonight to find a pepper fall out during pouring. It has a green pepper flavor but a very hot aftertaste that seems to burn my lips. It is a rather nice change of pace, but I doubt that it will inspire me to attempt this style.
Dan Listermann
--This space is again being left intentionally blank.-
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Steve Anderson
Member
Username: Steveinmemphis
Post Number: 160
Registered: 03-2003
Posted From: 216.37.68.121
| | Posted on Wednesday, September 07, 2005 - 08:37 pm: |
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I cracked open one of my last 3 bottles of Habanero ABC last night. It is getting to be drinkable, and downright enjoyable. I checked my log and found out I had only bottled it last October, so it has not had even a year yet to mellow out. It is definitely to be sipped, not guzzled. I'll open a bottle of the regular ABC tonight and do a side by side.
Steve Anderson
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Brews and Views Archive 2005 
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