Jalepeno Beer
Date: Tue, 11 Mar 2003 11:51:21 -0600 (CST)
From: "=?iso-8859-1?Q?Larry_Bristol?="
Subject: =?iso-8859-1?Q?Re:_Chili_beer?=

On Mon, 10 Mar 2003 08:46:23 -0800, Jim Bermingham

> I have tasted many "Chili Beers" in my time. Some I liked, some not.
> Most were too hot to really enjoy. I like spicy food and can set down
> with most anyone and hold my own in a pepper eating contest. But why
> make a beer that one or too is all you can drink and most people not
> even one?
> I was fortunate last October to be invited by Larry Bristol, to the
> Double Luck Station, for October Fest. Larry and his charming wife
> Marsha, did themselves proud, providing about 40 people with great food
> and beer. One of the beers Larry served was his Cerveza Chingaquedito
> con Chili. Cerveza Chingaquedito con Chili is a tasty beer, flavored
> with jalapeno peppers. Since most of the heat from the peppers comes
> from its seeds, they were remove so the beer did not inherit a lot of
> heat, only the pepper flavor. This beer went great with the Mexican
> food it was served with. I think everyone there had the beer with the
> Mexican food, including all the wives and girlfriends. Larry did a
> little something extra with the peppers to reduce the heat and enhance
> the flavor. He told me, but swore me to secrecy and said he would kill
> me if I told. Sense I will be seeing him at the Blubonnet in a few
> weeks, and the fact that I want to live, and will be wanting another
> invitation to his annual October Fest I will not let his recipe out.
> With a little encouragement however, he might.

And this is somehow related to the musings on Tue, 11 Mar 2003 06:33:23
-0800 (PST) by Michael Hartsock to wit:

> I have a bland, lifeless ale in the secondary. It acks malty notes and
> lacks even more hops. I dont like fruit beers, yet i consider this a
> good chance to experiement.
> How many jalepanos (like how many oz or #s) per gallon would make a good
> chili beer? I want light, spicy notes, nothing overtly "hot". Any ideas?

Well, Michael, maybe such an experiment should work out OK; I guess it
depends on just how bland and lifeless your ale really is! :-)

Using jalapeno peppers does not *HAVE* to result in a lot of heat, and it is
really no secret (to those of us who regularly eat the little gems) that the
amount of heat can be controlled. Just to prove it is no secret, all you
have to do is refer to the recipe for the beer Jim mentioned having at my
last Oktoberfest. [I really need to be more careful about who I invite to
such things!] It is on my web site at the following URL:


[I also really need to work on shortening these Names!] There you will see
the following note: "Half and remove the placenta and seeds from 6 large,
fresh jalapeno peppers, and add during secondary fermentation." [Note that
this is from a recipe for 10 gallons.]

OK, maybe there *IS* a secret --- the heat from the jalapeno pepper does not
really come from the seeds. It comes from the placenta, the interior "stem"
from which the seeds grow and a thin white membrane between the flesh of the
pepper and the seed chamber. The seeds are hot merely because they are in
close contact to all this for so long.

To make a beer with a wonderful jalapeno pepper character, but with
absolutely NO HEAT at all, use fresh, whole peppers about 4-6 inches long.
Cut them in half (the long way) and remove the placenta and seeds. Soak the
remaining flesh in vodka for 24-48 hours (I usually do this during primary
fermentation) to remove any heat from the flesh that was in contact with the
placenta, and to sanitize them. Put the peppers into a muslin or nylon bag
and add them to the beer during secondary fermentation (2-4 weeks). [Drink
the vodka; it makes a great martini!] Remove the peppers prior to bottling
or kegging the beer.

I wonder if there will be any jalapeno pepper beer at the Bluebonnet?

[P.S. - Sorry for misspelling the name of the pepper. The digest does not
seem to like the "n" with the tilde, claiming it is a non-ansii character.
This seems somewhat chauvinistic to me, gringo! ]

Larry Bristol
Bellville, TX

Jalepeno Beer