Friday, January 14, 2011

(512) Cascabel Cream Stout

Cascawhat? (512) Brewing's newest beer is a cream stout with peppers:

Our cream stout, is an indulgent beer brewed with generous amounts of  English chocolate and roasted malts, as well as the traditional addition of lactose. Our stout, however, parted ways with tradition when we added over 20 pounds of Cascabel peppers to the beer.  Cascabel peppers, also called Guajillo, are characterized by their earthy character and deep, smooth spiciness. The peppers were de-stemmed by hand and added to the beer post-fermentation to achieve their most potent flavor potential. They add hints of raisins and berries to the beer, as well as a subtle tingling spiciness that washes away with each gulp.

I want a pint, now.

UPDATE: On tap at Whip In.


Lee said...

I suspect I'll hate this. I know here in Texas we're supposed to be all about the peppers, but two trends I can't stand are putting peppers in drinks and desserts, which seems to be all the rage right now.

Machuca said...

I understand where you are coming from Lee. It's definitely a trend in the last few years, but I love peppers. Chocolate with peppers is one of my favorite things. Did you have the Chipotle Porter from Mikkeller:

So good.

Anonymous said...

I thoroughly enjoyed the 'dry-chipotled' southern star smoke porter cask that was at the draughthouse 42nd.

Really look forward to this.

Lee said...

Don't get me wrong, I love peppers. I just think there are places where they work and places where they don't. I don't like spicy in my drinks (no, I'm not a fan of bloody marys), and I don't like spicy mixed with sweet.

Anonymous said...

Agree with lee. I had the Chipotle ale from Rogue and a Peppered blonde ale from Freetail. Not a fan of either. Those nor smoked beers. I'll give this a shot, though, since most of (512)'s beers are excellent.

assurbanipaul said...

Sorry, but I'm a huge fan of pepper beers. Unfortunately, I find so few that are tasty, much less worth purchasing. It's such a strong component that it requires an extremely light touch -- which modern brewers rarely have.

Mikkeler's beer is fantastic. Let's hope (512) can make something near-drinkable.