Ghost Pepper and Guava

Had some wonderful gose and berlinerweisse beers this weekend. One in particuler a “Floridaweisse” was brewed with Guava and ghost pepper. The pepper was such a unique, muted, back of the throat heat that was something I’d love to try at some point.

Anyone used this before? Is a tincture the way to go with pepper additions?

Secondly, can you point me the right direction to start experimenting with fruit like guava and mango?

Green bench?

No, http://threepalmsbrewing.com/index.php/whats-on-tap

Man, there’s no room for error with that chile. It’s just plain stupid hot, and I’m a chile head - found out the hard way once (or maybe I should say twice  :wink: ). If the pepper character in that beer seemed ‘muted’, they must’ve use a microscopic amount. This is a case where making a tincture and going a drop at a time is probably the way to go.

My wife bought me some ghost pepper potato chips recently.  I haven’t found anybody who can eat more than one.
The guys at Three Palms will probably help you with the recipe.

Maybe something like this:

http://www.pepperpalace.com/Pure-Jolokia-Pepper-Powder-p/a471.htm

I haven’t used mine yet, but I bought it on recommendation from the guy at Pepper Palace. He said he preferred the Jolokia powder to their Reaper powder because it carried a bit of flavor and wasn’t just pure heat. I figure anyone who can actually handle enough of this stuff to be able to taste flavor must know what he’s talking about. And frankly, I’ve never gone wrong with any of the products they carry.