I like spicy beers with one caveat, they can't be spicy just for the sake of being spicy. I need to be able to taste the pepper. I have made a few spicy beers and I think habaneros work very well, but it's a good idea to balance with a less spicy pepper to hold up the flavor.
Winner!
We have a really interesting stout coming along that used 2 Ancho, 3 Jalapeno and 3 habaneros (1 Scotch Bonnet, 1 Congo Trinidad and 1 Chichen Itza). Does as you describe very nicely with firm heat, green pepper flavor and habanero aroma.
That sounds super tasty, Pinski. Would be a good beer for deglazing the cast iron full of veggies (or meat, I suppose, if that is your thing). I love a good flavorful spicy beer. Various pepper have such a wonderful fruitiness to them. I just have to remember to save them for the end of the night.