>>I was thinking the next time I kick this brew off I might get out the old[color=blue][color=green]
>>spice weasel and bam, nock it up a notch, but I was wondering what spices
>>should I use?[/color][/color]

There was a chile beer thread here earlier. Quite a few commercial
examples now, there is the horrid Cave Creek Chili Beer - an insipid
light lager with a pickled serrano in the bottle. Not really hot, maybe
for the unintiated to spice, but not good either. There is also Rogue
Chipotle Ale - a nice smokey, balanced malty reddish ale. Still it's a
bit of a novelty though and I was glad I only bought one bottle.
[color=blue]
>From a homebrewing percpective the examples I've tasted that seemed to[/color]
work best was making a kind of chile tea from dried red or green chiles
until you get it where you want and then adding it to the secondary
fermenter. Lots of flavor but keep in mind this doesn't tend to be a
style you sit back and quaff, more of a one-off novelty.

_Randal