Don Boyer
I was asked to post the recipe for Green Chile Beer. First you need to know how to homebrew beer. Just search "Homebrewing" on youtube.com and there are a ton of videos that show you how to do it. You can start small and cheap and go up from there. I have the capacity to do 15 gallon batches which equate to about 25 six-packs.

For my Green Chile Beer which I call La Diabla Verde (The Green She-Devil) I start with a nice light mild base beer called Centennial Blonde. The beer is fermented for one week and most of the yeast activity is done. The beer is siphoned (racked) to a clean sanitized fermenter and the green chiles are added. The chiles are roasted almost totally black. This sterilizes the chiles so no bacteria is introduced to the beer. Add the chiles to the secondary fermenter skins, seeds, stems, everything. For each 5 gallons I use about 8 very mild Big Jims for flavor and aroma and just 2 or 3 medium Anaheim or Sandias for a little kick of heat. You really don't want a lot of heat. The smell and flavor of roasted chiles should come through and just get a little bite after you swallow.

The chiles set in the secondary fermenter for 2 weeks to infuse the chile flavor into the beer and then you siphon again to a clean vessel leaving the chiles behind. The beer should be pale yellow and clear at this point. Just a little sugar is now added and the beer is bottled and capped. The added sugar will activate just enough yeast to naturally carbonate the beer in each bottle. This takes about 3 weeks. Chill and serve.

If you want to try this wthout all the time and effort of homebrewing, Rio Grande Brewing in Moriarty sells a green chile beer. It is pretty good but mine is better.
about 2 months ago · Report

Shawna Rene Staats
Sounds good! I'm going to share this recipe to my mom amd my sister! Thanks soo much Don!