My second chile beer (those who grow chiles prefer spelling it with an “e”) is based on an American Wheat recipe, which better complements the peppery heat. I also used freshly roasted chiles straight from my garden. Brewed in July, 2002.To make your own Chile beer, take any whole dried Chile pod and a mass-market beer with a screw-top bottle; open the beer, put about a 2-inch piece of the Chile in it, close, and let sit a day or two. Really improves the taste of those bland mega-brews, don’t it!
Scream of Wheat won a 2nd place ribbon at the Chicago Beer Society’s 2002 Spooky Brew Review competition!
