I like dried peppers (anchos, chipotles) because you get a lot of flavor (plus a little smokiness) without a lot of heat.
Those are 2 the greatest peppers ever! Especially ancho, which are dried poblanos. It tastes like a spicy raisin.
A TON of flavor depth to the dried chilies. I'm planning to brew an amber lager (Somewhere between Vienna and Oktoberfest) with ancho in the keg late this summer. Should be great with fall bbq's.
I've also added ancho/chipotle to a kolsch keg with FANTASTIC results.