Our salt brined chili bears are lovingly made: Virginia-grown peppers ferment with salt and sake for a few months in our barrels. We then process the fermented chilis for a smooth hot sauce. 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.
The Red Brau Chili Bear is a blend of chilis fermented with DC Brau's "The Public" pale ale. We roasted dutch lady finger, cayenne, Anaheim, habañero, and jalapeño chilis for a great depth of roasted flavor to pair well with the bitter hops and roasted barley notes of the beer. 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 fruit, roasted, caramel
Heat Level: 2 of 3 chilis, the spice has medium strength but is quick lasting
Peppers: Dutch Lady Finger, Cayenne, Anaheim, Habañero, Jalapeño
Ingredients: Chilis, Sake, Rice Vinegar, Salt, Sugar, Xantham Gum (to prevent separation)