chili and black pepper beer

[imacoming]

What style would be best for doing both of these spice beers?

[MF Tyler]

Chilie Beer (with an "e" like the pepper, not with an "i" like the chilie powder and meat based dish):
Chipotle amber is apparently good if it made it to the 2nd round. Thinking about brewing it myself actually. http://www.thebrewingnetwork.com/phpBB2/viewtopic.php?t=9156

Pepper (black pepper):
You could do a number of styles...one that looks good to me is Mosher's Black Pepper Porter from Radical Brewing.
http://www.lehighvalleyhomebrewers.org/cl0006.html

I also thought that black pepper would make a nice super secret wit ingredient. Used sparingly it could add something that sets your wit apart (for good or ill)

It should be noted that I have not brewed any of these beers that I'm suggesting you brew...for what it's worth.

[beerocracy]

Note that if you live in New Mexico it is spelled chile. And by law, the official state question is "Red or Green?"

I've made a chipotle porter a couple of times and have won two golds with it at local AZ homebrew competitions. I took a robust porter and added 3 dried peppers for a few days in secondary. The smokiness from the chipotle melded well with the roasted flavors of the porter.

[MF Tyler]

Note that if you live in New Mexico it is spelled chile

Yeah, it's spelled that way here too. I'm just not a great, ya know, on the fly speller...

The official Tyler answer to the official state question is red chili...because I know so many people are interested in the official Tyler answer.

http://www.chili.org

[imacoming]

Whole crap....next time I run spell check prior to posting. Ya know this is a beer form and some of us are smashed when we post questions.
Thanks for the recipes. I think I will go the ale route

[Thirsty Boy]

Chilli (or Chile, or Chillie or whatever....)

I made a chocolate chilli stout recently that was just grand - basically an export stout with lots of added chocolate (both cocoa powder and dark chocolate bars) and 30-40g of chopper birdseye chilli - the little red ones used in asian cooking.

Choc and chile go together so well + it was beer. Perfect.

Pepper - I have has a number of saisons that used various forms of pepper in them to good effect. Mostly grains of paradise, but I've definitely had one that used black pepper. Nice. It would as someone already suggest also go well in a Wit. And I think that perhaps it might work if used very lightly, in a belgian strong golden.

Thirsty

[idolan]

A friend and I brewed a 10 gallon Russian Imperial. I added 5 roasted/seeded habaneros to primary, he added 12 Anaheim peppers (blanched, seeded) to primary. His really maintained the aroma, mine lost the aroma/flavor quickly but held onto a nice heat for quite a while. The Anaheim Stout took 1st at a local competition, the Habanero Stout scored a 33 but didn't place. We're talking about doing it again with the same habaneros & about 8 Anaheim peppers to try to get the best of both worlds...