When you pick up a stubby of beer, 99.9% of the time you know exactly what you’re in for. On the obvious front there’s the bottle, the label, the cap/cork, and the beer itself.
Of course, in the beer you know there’s might be some sediment or yeast in the bottle due to bottle-conditioning (where the beer remains unfiltered with live yeast in the beer to continue fermentation as it sits in the bottle). But, that’s about it. Right?
When you pick up a particular stubby put together by the Sunshine Coast Brewing Company, you come face to face with a chilli floating in your beer.
That’s right, that’s not a typo, and you’re not mis-reading.
The Queensland brewers decided that it wasn’t enough for breweres to make a refreshing ale to match with a spicy noodle dish. Oh no.
They decided that you need to have a spicy dish in your beer to go with your spicy dish.
And I wholeheartedly agree with them.
I’ve seen a variety of fruits and flowers used as the brewing base for many beers over the last couple of years, but chillies? I mean sure, they’re entertaining enough – especially when you witness a group of people eating Naga chilli coated ‘Suicide Wings’ – but do they really belong in a beer?
Drinking this concoction, a few hings became clear to me.
Firstly, it’s a very well-made beer. The chilli is evident both on the nose and in the mouth, with a warming afteraste reminding you that it’s chilli based.
Secondly, they’ve managed to capture not just the heat of the chilli, but also the flavour.
Thirdly, it’s definitely one of those beers that you could only have one of. Sure it’s worth a shot just for the bizarre-ness of it all, but it’s not something that you would drink a six-pack of.
Nevertheless, if you’re near the brewery itself, or you happen to chance upon a bottle somewhere, do as I always suggest and buy it!