Valley Brew Cervesa Picosa Ahumada Roja

Brewed by Valley Brewing Company
Style: Spice/Herb/Vegetable
Stockton, California USA

12oz bottle from KrausenJockey, opened on 5/26/07 but accidentally not consumed until 5/27/07
It was a case of getting a little too ambitious and I opened this one and then passed out before I could enjoy it. Thankfully A) I didn’t drink it then, as I probably would have not remembered this lovely beer so vividly. B) The beer was wonderfully conditioned and was in perfect shape, with a lovely appearance, despite sitting out for 20 hours with the cap off.
A deep reddish-chestnut brown beer with violet and crimson hues and a beige head that is large, well-retained and full of lacing.
Dry, crunchy malt gives glimpses of earthiness, dusty chocolate-toffee and light breadiness. Some sweet caramel hits the nose through the middle and then disappears in to a lightly spiced, moderately smokey (chipotles) finish that is neither too mild, nor too aggressive. With warming, the nose incorporates even more malt sweetness, mostly light caramel and even a pinch of some fruitiness. Medium to medium-high strength of aroma that craftily downplays its hand in the pepper department. No alcohol noted, no flaws.
A thin layer of bready malt appears at first sip, but is quickly absorbed in to a soft caramel sweetness that is flecked with hints of dry chocolate. I don’t know what creates it, perhaps the interplay of malt and pepper, but there is a transitional flavor in the middle, that is neither fully malt, nor pepper. Almost fruity, like strawberries or cherries or something. Pinches of vanilla are thrown in and then finally the pepper flavor hits on the finish, starting slowly and building to a highly flavorful and enjoyable spiciness, with light smoke and a touch of juiciness even.
What strikes me the most about this particular chili beer, after having many of them, is that it’s in no way done for novelty (or if it is, it dosent seem like it). It’s not a "HA! Let’s make a crazy hot chili beer!" where the brewer obviously forgets to still make a beer and gets extremely carried away with the chili. Nope, here there is a beer with plentiful malt character up front, passing to a complementary (assuming you like chilis) flavor on the end that balances the sweetness up front. Delicious and near perfectly done on the level of heat so that it can appeal to those not so in to spices. Other than a touch of nuttiness and/or breadiness, I didnt get the huge yeastiness that Jeff mentions. This was phenomenal on a hot day and easily the best chili beer I’ve had to-date.

12-ounce. Thanks, Aspidites! I really flipped for this beer. Especially because so many other brewers try to make a good chili beer and either fail or just make a boring beer. Pours deep hazy amber with ruby highlights. Towering fluffy tan head. Sweet peppery nose--you really pick up the ribs of the bell pepper, that salady vegetal note. Super complex and tangy mid-palate with all kinds of plant life blending across it: cereal/malt sugars blending with peppery sweetness and heat, alongside sharp spicy hops. Really an amazing mixture of flavors that is better enjoyed than discussed, because the vocabulary of beer tasting can’t quite capture it. At least my meager version of the vocabulary can’t. Big capsicum kick on the finish and the clingy aftertaste, Wonderful stuff.

One of Steve Altimari’s great creations, personally I loved this beer (yes, I’m also a certified chili head). The aroma of this beer is slightly smoky, like a roasted pepper but it still maintains that malty aroma. Appearance was dark orange in color. Mouthfeel was lively enought to keep things going but never dead and lifeless and never harsh. Flavors are like a nice smoky chili, perhaps adobo in flavor, and there’s a little heat you get as the beer goes down the gullet. Making a chili spiced beer is hard enought and these guys do it up right.

Thanks to beerguy101 for sharing at noogfest 2008. Wow! Great chipotle nose, nice heat, good bite in the finish. perfect w/ mexican food.

Noogfest ’08. The body was dark copper with a khaki head. The aroma was malty with smoke and chile. The taste was very spicy, a big surprise for me. Not bad, jsut a shock. There was also some bread and carrots. Very well done.

Bottle at Noogfest Four-O. Pours dark rust with cream head. The aroma is very smoky with a little bit of sweetness. The flavor is jalapeno, smoke, and distant caramel. Plenty of capsaicin heat makes itself known, and it seems to be cumulative. By the end of my sample, the heat is building up to a pretty impressive level. I could have put down that whole bomber myself if given the chance. Good stuff.

12oz handbottled by the man himself May 07, thanks Steve - First aroma I get is the bubblegum yeast I would expect from a Belgian dubble or quad. This is followed by some sweet caramel malt and finished with roasted peppers and smoke. Pours cloudy chipotle red with a huge head that quickly fades leaving good lacing. Something about the shade of red that I really like. Flavor is full of roasted peppers that pretty much overpower everything else. That’s ok with me since I love hot roasted peppers. The spiciness is there no doubt, but it isn’t "hot". Palate is spicy and dry, a little chalky actually. I had this with my burrito that also contained a lot of different peppers and it was great. It is truly amazing what talented brewers can do.

Poured a hazy dark amber color with a medium beige head. Chili pepper aroma comes right out. Smells pretty smokey like a chipotle (which I now see is included). The combinations smells like something I used to smell in in childhood. I can’t remember what. A toy, a food something. Weird I am thinking gauze wrap but not in a bad way at all. I find the smell pleasant like comfort food. Ok I am going on way too much about it. Nice malty and smokey flavor with just the right amount of heat that only starts at the back of the throat. Doesn’t leave your whole mouth on fire. Great balance and drinkability. I would love to have more pair with some mexican food.