TexasCHLforum.com

Since there has been so much thread necromancy lately, I figured I would join in. (This topic came up in a search and I had forgotten about it)

So, pucker...did you eat it? Mouth still on fire?

budroux2w wrote:I've smelled one before but that's about as close as I got because that made my eyes water bad enough. A buddy of mine that grew them actually made some beer with them.

Nice! I bet that was wickedly hot. My favorite brewery does a pepper beer called Wildfire, and once you get past the initial shock of what it is, and the burn that proceeds down your throat, it's actually a darn good beer. I had it pre-heat drop and it made ya sweat a bit.

Wildfire: This beer, previously an ale, has been changed to a lager for a smoother flavor, and the heat has been dropped about 25%. This is a malty lager that blends well with the peppers (habenero, serrano, jalepeno, Mexican red, hot yellow, roasted poblano and roasted anahiem).

http://beeradvocate.com/beer/profile/1169/23991

The last review on this page is probably a good, accurate write-up.

secure wrote:I think the scale puts the Chile Pequin around 30-60k scoville area.




The ghost pepper is not an enjoyable experience if you ask me but its one to mark off the bucket list.

Eesh! I'll stick to Habaneros and call it good. Ghost Peppers are one of those 'try and die' peppers...lol

Where did you find seeds for them?