If you ever had Cave Creek Chili beer, you probably agree with the popular opinion that it is dreadful. It didn’t help that when Cave Creek came out with the beer it was several years before novelty beers became more popular. So when I received this as a gag gift at the office Christmas Holiday Party, I decided I would be as objective as possible. After all, I like beer. I like sriracha sauce, the combination should be okay, right?
Let’s start with what is right about this. Sriracha sauce or its parent company Huy Fong foods was founded by David Tran, a Vietnamese Immigrant. Legend has it, the former ARVN officer stowed away on a freighter in the early 1980s. Having survived the trip, he found himself penniless, without hot sauce to his liking, and worst of all in California. He made the sauce first by hand, selling mainly to Chinese restaurants and his company grew from there by word of mouth. The company is named for the freighter that brought him to America.
The beer is not hopped at all as far as I can tell but it does not matter because there is no balance to this at all. This reminds me of the Lindt chocolate bars with chile or those candies from Mexico. There is a sweet full bodied beer behind it but it is overpowered by flaming cock sauce. Mexican Indians drank something similar. Cacao trees are native to the Americas and were believed to be a gift from the Quetzalcoatl, the god of wisdom. It was originally prepared as a beverage; evidence of fermenting cacao seeds to make alcohol suggests the practice was in place as early as 1400 BC. To this day, it is still prepared as a hot frothy beverage mixed with spices that is believed to be a powerful aphrodisiac. Powerful, like this guy:
The peppers are somewhat muted by the stout but not nearly enough. Perhaps now is a good time to mention that my ancestors engaged in human sacrifice and cannibalism, but quite frankly, I can only see myself eating this with Thai curry or Pho. Even then I would probably only do it on a dare.
I was at a loss as far as glassware. That Gordon Biersch glass (they call it a Willibrecht) is as neutral a glass that I own but I typically use it for Amber and Pale Ales. IPA, Barley wines, Trappist, and Brown Ales I opt for the Chalice or a Tulip Glass. Lagers go in a mug. Stouts and Porters go in a Pint glass. The spices are so intense, it doesn’t suit any of my glassware.
If you are going to spend the five days following the winter solstice, holed up in your house while waiting for the gods to finish deciding whether to end the world or let you live for another year…you might like this. If you like covering yourself with black mud to celebrate the god’s gift of a new year…you might like this. If you plan on ripping open the sternum of one of your enemies, beheading him and eating his still beating heart…you might like this. If you have achieved a higher plane of consciousness, climbed into your pyramid and flew back to your home planet…you may like this. For the rest of us, I leave it by saying that it is not for everyone. I couldn’t finish the bomber, instead I pulled out a Four Peaks Kiltlifter to round out my evening. 2.2/5.