![]() Habaneros: These highly piquant (100,000-500,000 SHU) chiles have a wonderful citrus flavor and aroma that compliments American-type hops well. ![]() Rehydrating the dried peppers in water can make them easier to work with. They are especially useful when combined with roasted malts or with other spices, as they would be in a mole sauce. They are an excellent choice for adding piquancy without overwhelming the other flavors in a beer.Ĭhipotles: A smoked variant of the jalapeño, chipotles add a savory, earthy flavor and smoky flavor and aroma. Jalapeños: A moderately piquant (2,500-10,000 SHU) pepper, jalapeños are available nearly everywhere, and are the definitive flavoring agent that most of us associate with chiles. If fresh green chiles aren't available, another mild green pepper such as a poblano or mild jalapeño can be substituted. They have the fresh pepper character of a bell pepper, but without so pronounced a "green vegetable" flavor. Green Chiles: Also known as Hatch or New Mexico chiles, green chiles are relatively piquant (500-2,500 SHU) cultivars of the milder Anaheim chile. In addition to their piquancy, chiles also contribute flavor elements of their own. Sweet, sour, bitter, savory, and piquant - combinations of all these elements make the finished beer what it is. I find it helpful to think about broad flavor categories that can be combined, just as when cooking with multiple ingredients. For comparison's sake, that's about the same as law-enforcement-grade pepper spray!Īs with any other ingredient used in beer, there are two fundamental approaches to using chiles when brewing they can highlight, or contrast with, the flavors already present in the beer. The piquancy of chiles ranges from 0 SHU for the sweet bell peppers to nearly 2,000,000 SHU for the hottest varieties. Obviously, this introduces a great deal of uncertainty, and nowadays capsaicin content is measured directly, but the SHU convention remains. The original Scoville method measured the dilution of a chile extract required for its piquancy to be undetectable by the human palate. Piquancy in chiles is expressed using Scoville Heat Units (SHU). Additional piquancy can be quite easily added to a beer, but it is nearly impossible to remove. When in doubt, I find it's always best to deseed chiles. Removing this white, fibrous material from the inside of the chiles - along with the seeds - and using only the skin can render an otherwise too-piquant pepper suitable for your beer while preserving the desirable flavor and aroma characteristics. The piquancy - the "spiciness" or "hotness" - of chiles is due to capsaicin and a few related compounds, alkaloids which are produced in the septa ("ribs") of the peppers. What makes chiles special, though, is their uniquely piquant flavor. Their flavor and aroma compounds span the spectrum of human perception, mimicking nearly every other fruit and vegetable imaginable. Chiles are now grown worldwide, and even the commonly available varieties number in the hundreds. Chiles are also frequently called "peppers" or "chile peppers", due to confusion with peppercorns by early European consumers. While there's nothing wrong with these fruits as beer ingredients, there's a whole other category of fruits that can be used to spice up your brewing: the chiles.Ĭhiles (or chilis or chillis, depending on where you live) are the fruits of plants from the Capsicum genus, flowering bushes native to the Americas. ![]() And odds are also good that the fruit used was something more or less traditional - raspberry, cherry, peach, and so on. It's a pretty good bet that at some point you've tried a fruit beer, or even brewed one yourself. Chipotle Stout | Green Chile Oktoberfest | Habanero IPA
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