Has anyone ever brewed with chili extract? I just ate some dark chocolate “with a hint of chili.” It took about 30 seconds to a minute for the chili to hit, and then it was just a gentle warming on the back of the tongue that lingered for a few minutes after the chocolate was gone. The package said it used “chili extract”. I would love to make a dark chocolate beer do the same thing.
There are some CRAZY hot looking things on this web page which look like good candidates to try in a chocolate beer: Chili Pepper Extracts.
Has anyone tried use of chili extract in their beer before, and if so, what “rating” was it and how much did you use? Any other tips, experience, and advice is appreciated.
FYI: Doing a search for chili extract on this forum didn’t seem to come up with anything at all, to my surprise).
Anduin Suchan
Denver, Colorado