Rare Chili Pepper Beer Flights
11/08/12
Burnside Brewing
701 E Burnside
Portland
3pm until the beer runs out
Recently returned from their first ever Great American Beer Festival in Denver, the Burnside Brewing team brought back Gold for their unique take on a hot pepper beer for Sweet Heat. To celebrate the victory the brewery is going into it’s archives to pour a special flight of Sweet Heat with 2 other rare pepper beers: Fatali Four/International Incident a special blend made with Upright Brewing and Barrel-Aged International Incident with Mango’s.

Both the rare beers Fatali/International Incident blend and the Barrel-Aged Mango International Incident have a sourness from wild yeast combined with heat from peppers and a citrus and fruity quality that plays well off of the other elements. Sour and chili beer lovers will not be disappointed in this one-time only flight that is sure to go quick.

Descriptions: Sweet Heat – (GABF Gold Medal Winner)
Burnside Sweet Heat is a wheat ale with an addition of 200 pounds of Apricot puree, then dry hopped with imported Jamaican Scotch Bonnet peppers. Reminiscent of a Caribbean chutney, Sweet Heat has a subtle tartness from the fruit with a slight spiciness from the peppers which also adds a fruitiness to the aroma. Abv: 4.9%% ibu’s: 9

Fatali Four/International Incident –
We made a small batch with Upright Brewing using their Fatali Four blended with Burnside’s International Incident to yield just four 1/6 barrels. This is the last remaining keg. Fatali Four is a tart wheat beer aged in wine and gin barrels with wild yeast and fruity and hot Fatali Chili’s from Marvin Estates. Blended with International Incident a strong wheat beer with Peppers and Indian spices yields a spicy tart, complex sipper that is both refreshing and hot.

Barrel-Aged International Incident with Mango’s –
An Imperial wheat ale or wheat wine made with toasted cardamom, fenugreek, and cumin spices added in addition to almost 400 pounds of apricot. Fermented with a Belgian ale yeast harvested from Upright Brewing. We then dry hop it with 8 pounds of scotch bonnet and native India dandicut peppers. This special version was aged in a Gin barrel for nearly a year with fresh cut Champagne mangos and has taken on a sour tropical flavor

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