Craft Beers, Microbreweries and Homebrewing

Just bottled a habanero IPA. Added a sliced habanro pepper to the last 10 mins of the boil, and then added another during the secondary, which it sat on for about a month.

Can definitely taste the pepper, but not to overwhelming to my taste buds.

What a cool idea. You might want to try one of rhodys ghost peppers. They do have a unique flavor.

Not bad actually, the heat is there noticeably in the finish, but doesn't linger or overwhelm in the aftertaste. Quite drinkable I think, though those sensitive to capsicum may not agree.

Been told though the capsicum flavor will increase as it ages, so it might get fiery hot with time.

Maybe capsicum is a self replicating molecule?

Anyone, chemist's, Borek ?

Rhody...

Recently beverage products are emerging with capsaicin as an active ingredient. The first two capsaicin beverages to hit the market are Prometheus Springs Elixirs launched in 2007 and Sweet16 launched in 2011. It is common for people to experience pleasurable and even euphoriant effects from ingesting capsaicin. Folklore among self-described "chiliheads" attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic. In support of this theory, there is some evidence that the effect can be blocked by naloxone and other compounds that compete for receptor sites with endorphins and opiates.

My habanero IPA got first place at the local brewery's homebrewing contest, out of ~120 entries. The prize is having it brewed at the brewery and being served on tap at their pub.

My habanero IPA got first place at the local brewery's homebrewing contest, out of ~120 entries. The prize is having it brewed at the brewery and being served on tap at their pub.

Cool! or Hot!