Some things about beer remain a mystery to me. For instance, why people persist in buying Corona and putting a wedge of lemon or lime in it. Surely the fact that you have to add something to the beer to make it drinkable should make you realise that you should be buying a better beer.
Another thing is people putting chili in beer. Granted I’ve only had one chili beer before this, which was the worst beer I’ve ever had. And I’m not the guy who orders the super-hot menu items in a Mexican restaurant. But I just don’t understand why you’d put a chili in beer? Why turn something that is supposed to be relaxing and enjoyable into something that causes your mouth and throat displeasure?
So why did I buy another chili beer? Because I was hoping to discover the answer to my question, to try a beer and go “okay, so that’s why they put chili in beer”. But I didn’t get that epiphany with Matso’s Chili Beer. It was actually rather unpleasant. Unlike “the worst beer in the world”, there is no actual chili floating in this bottle. But there is a lot of chili heat.
It started out like any normal beer but about a second after I had my first sip, the chili heat raced in and really burned my mouth and lips. What was even worse was, after I swallowed, I could feel all that chili heat sitting in my stomach. Even when I’ve eaten hot food I’ve never had an experience like that. It was like I had pure liquid chili pooling in my stomach.
A deeply unpleasant beer and one that was poured down the drain after just two sips.
Categories: Chili beer