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The Next Beer Thing: Chile Stouts

chile-stout-copper-kettle

Tacos, fish kebabs, ramen, salsa, crappy General Tso’s chicken, and that one pizza from Roberta’s that isn’t always on the menu but has some hot peppers on it. These are a few of my favorite things that involve chile peppers. Oh yeah, and stouts. Yes, the bold, roasty, creamy, beer kind of stouts.

Why stouts? Well, the two were kind of made for each other. Think about drinking a Miller Light that was brewed with Habaneros and Ancho chiles. You’d taste them. You’d really taste them. The super-thin body of the beer is not great for handling additional flavors, especially when they bring the heat a chile pepper does. Stouts, on the other hand, have the roasted, malt-dominated backbone that can support such aggressive flavors, highlighting the spice in an enjoyable way that’s fun to drink on its own or with an indulgent dessert. The spice gives the brew an extra kick, while the sweetness of a slightly higher ABV brings out the flavors of the chile. Don’t worry about the heat though, while the chile brings spice to the table, the base of the stout will provide relief from the heat simultaneously, making the same cooling effect milk would after you try to impress your friends by dousing the XXX FIRE sauce on your tacos.

So which beers should you be trying to get your hands on? Being the considerate people we are, we took one for the team and tasted 15 chile stouts from San Diego to Chicago to Tampa. Here are our top 5 picks, based on heat, actual pepper flavor, mouthfeel, aroma, and balance.

Most Heat: Copper Kettle Brewing Co. – Mexican Chocolate Stout, Denver

The body of this beer was a bit thinner than the rest of our contestants, but that definitely isn’t a bad …read more

Source:: Bon Appetit