The Red Brau Chili Bear is a blend of chilis fermented with DC Brau's "The Public" pale ale. We roasted a variety of red chili peppers for a great depth of roasted flavor to pair well with the bitter hops and roasted barley notes of the beer. We used a red jalapeño pepper, which is quite rare, usually you see green jalapeños at the market!The Farm at Sunnyside grew these peppers especially so that we could create deeply flavorful and red colored hot sauces! The heat is immediate on this one, but is rather quick to keep you coming back for more. A real pepper head may just ask for a pint of Red Brau.
Tasting Notes: Sunny, red apple and pear fruit, roasted, caramel
Heat Level: 2 of 3 chilis, the spice has medium strength but sits on the tip of the tongue for a quick heat!
Peppers: Dutch Lady Finger, Cayenne, Anaheim, Red Habañero, Red Jalapeño
Ingredients: Chilis, Sake, Rice Vinegar, Salt, Sugar, Xantham Gum (to prevent separation)
Our salt brined hot sauces are lovingly made: Virginia-grown peppers ferment with a salt brine and sake in our barrels. The fermentation process draws out the flavors from each unique variety of pepper. All these layers of flavor are glorious after some time in our barrels -- a 3 month ferment is better than a 3 week ferment time! We then process the fermented chilis for a smooth, easily pourable hot sauce, finished with some vinegar.
Our 2017 peppers came from The Farm at Sunnyside and Barajas Produce. Farmer Casey from the Farm at Sunnyside in Washington, VA spent years in the Peace Corps working in chili loving places and wanted to grow the many varieties of chilis he encounter back to the US. We aim to highlight a few unique varietals in addition to a handful of chili blends.