American cream ale with jalapeño chiles. Courtesy of Paul Holder and the Bay Area Society of Homebrewers.
Paul Holder, a founding member of the Bay Area Society of Homebrewers (BASH), has long enjoyed a blonde ale recipe originally plucked from the pages of Zymurgy six or seven years ago. BASH added a Tex-Mex twist by adding jalapeños to the mix. With the chiles and maize, this liquid bread is more like liquid jalapeño cornbread.
This recipe is featured in the July/August 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.