INGREDIENTS
- Sol Beer (in bottles)
- Serrano or Cayannetta Peppers
HOW THE MAGIC HAPPENS
I love all things spicy and have tried several different beers with several different peppers until I have found, what I think, is a match made in heaven.
I have tried lagers, Lite beers, Craft beers, IPAs, Stouts– you name it. I tried different peppers: Jalapeño, Habanero, Hungarian wax, etc.
But when I brought together Sol and Serrano– Bingo!
Put the gloves on first. I had made this mistake, once and only once, when after constructing this drink, late at night I removed my contacts and felt as if I was going to become blind. The thing about capsaicin oil in peppers is that it stays on the skin for a good 24 hours.
These peppers have both flavor and heat. I think anything above the 50K SHU scale takes away from the flavor of the beer.
Slice peppers in thin strips, making sure to remove all seeds. Add no more than 3-4 slices to your Sol beer.
Serve, enjoy,
SERVE WITH:
- Chips
- guacamole
- Friends
No Stacking! 
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