How to Ferment Beer Hot Sauce [Hazy IPA Hot Sauce]

In this post, we will be discussing how to make two delicious and spicy hot sauces infused with your favorite beverage. These sauces are perfect for adding some heat to your meals or sharing with friends.

So, let’s jump right in and get started!

For the first hot sauce, we will be making a Mexican lager infused tomatillo, poblano, and jalapeno sauce. This sauce has a fresh and bright character with a more mild heat.

For this recipe, you will need the following ingredients:

• – 3 small tomatillos
• – 1 poblano pepper
• – 1/2 jalapeno pepper
• – 1 clove of garlic
• – Salt (kosher or sea salt, not iodized salt)
• – Water
• – Mexican lager beer

Start by washing the tomatillos to remove any stickiness. Remove the husk and give them a rough chop. Peel and smash the garlic clove and add it to the jar.

Chop the poblano and jalapeno peppers and add them to the jar as well. Press everything down to release the juices.

Next, top off the jar with water until the vegetables are fully covered. Weigh the jar with everything in it and calculate the amount of salt needed. The formula is: (weight of everything – weight of jar) x 0.02 = salt needed. Dissolve the salt in the jar by shaking it with a solid lid.

Add a weight on top to keep the vegetables submerged and attach an airlock. Let it ferment on the counter for 3 to 5 days.

Moving on to the second hot sauce, we will be making a hazy IPA mango habanero sauce. This sauce has tropical notes and an intense heat. For this recipe, you will need the following ingredients:

• – 5 habanero peppers
• – 1/2 cup of mango (fresh or frozen)
• – 1 clove of garlic
• – 1/2 red bell pepper
• – Salt (kosher or sea salt, not iodized salt)
• – Water
• – Hazy IPA beer

Chop the habanero peppers, mango, garlic, and red bell pepper and add them to a jar. Top off with water and calculate the amount of salt needed using the same formula as before. Dissolve the salt by shaking the jar with a solid lid. Add a weight and attach an airlock. Let it ferment on the counter for 3 to 5 days.

After the fermentation period, strain out the liquid from both jars, leaving the fermented vegetables behind.

Add the liquid to a blender and slowly add your favorite beer (Mexican lager for the green sauce, hazy IPA for the habanero sauce) until you reach the desired consistency. You can also add a bit of distilled vinegar to lower the pH and ensure a longer shelf life.

Finally, transfer the hot sauces into clean hot sauce bottles and enjoy! These sauces can be used to add some heat to your meals or shared with friends. The possibilities for customization are endless, so feel free to experiment and make these recipes your own.

If you do make a beer hot sauce, we would love to see what you come up with!

Thank you for reading and happy hot sauce making!