Chocolate Chili Stout

So yesterday marked the tasting of the chocolate chili stout.  This was important for a couple of reasons.  First, because the priming solution was measured out correctly for the style for the first time since Kevin and I started this journey.  Second, we were hoping that this might be an entry in to Siciliano's home brew competition and I think it will be.

I've also wanted to make a chili beer for a while because the ones I've tasted are either way too aggressive to enjoy more than one or fall well short of what I think a chili beer should be.  We felt like a stout was a good canvas to try this because it's got a big backbone and can support some ancillary flavors like chocolate and chili well.  As a reminder, it was an American Stout brewed with coffee and  fresh chili peppers (membrane and most of the seeds removed).  The secondary fermenter saw dried chili peppers (with seeds) and roasted cocoa nibs.  On hand to taste it was Tim, Kevin, Meagen, Pickett and myself.

Appearance:  Served in a Samuel Adam's perfect pint.  Black and opaque with a thick tan head.  I shined a flashlight through the back of my glass and hardly saw a thing.  Upon pouring the head was a good 2 fingers and lingered for a few minutes.  Being an extract brew I didn't expect much in terms of retention or lacing and I was correct.  Carbonation was evident coming up the sides of the glass.

Aroma:  Coffe and chili pepper in the nose with a hint of sweetness.  The cocoa wasn't strong but it is detectable.  Roasted notes from the chocolate malt finish out the bouquet leaving the palate excited for a taste.

Taste:  The chili kicks in immdiately and the coffee follows to smooth things out.  A nice amount of carbonation plays well with the chili pepper flavor to excite the tongue.  It was noted that it's hard to tell whether the chili or the carbonation are giving the effect, or both!  Roasted malt flavor is there, with a little bit of cocoa if you reach.  Hops are only present to bitter and they balance things nicely.

Mouthfeel:  Not too heavy and not too light.  In my opinion a well balanced stout.  I felt it a bit on the weak side (watery) but the consensus was that it was rich without being overbearing.  All in all a good opinion of the feel.

Kevin and I are definitely proud of this one.  Tim liked the play between the carbonation and chili so much it caused him to suggest that there were little 'Tiny Dancers' on his tongue messing with his head!  As a result, the beer has been renamed:

The Tiny Dancer - A Chocolate Chili Stout

We also transferred our clone (Full Suspension Pale Ale).  The color is looking good and the taste is promising.  It's a basic pale ale we decided to brew to test our process.  The recipe can be found in the March issue of BYO magazine, so I won't take up the space here.  We've been researching color and issues with extract brews and we feel we have some things figured out.  I'll post when we taste it to see how things go.  Until then...

Respect beer.  Drink only the exceptional.

-Mike