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have had many craft beers with chili and some have been good, others have missed the punch line, but chile and cider…holy habanero! It doesn’t get better than this. The chile smells so fresh. I asked Crystie Kisler from Finnriver to share how they kept the flavors so vibrant. She told me that chopped habaneros were soaked in the cider after fermentation. Kind of like dry hopping.
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