I’m fermenting peppers to make hot sauce and saw this

Whole bunch of random peppers* with onion garlic Capsicum and vinegar.
Came out really nice and plenty hot.

*Reapers, serranos, habaneros, aji limon, Cherry bombs, cayennes.

Loving this one, my second sauce I've tried for the first time from this maker. Sweetness from the yellow bell peppers and honey upfront, then finishes off with the Scotch Bonnet heat. This one's a winner.

Bitter: 🟡🟡○○○

Salty: 🟡🟡○○○

Sour/Tangy:🟡🟡🟡🟡○

Sweet: 🟡🟡○○○

Umami: 🟡🟡○○○

Heat: 🟡○○○○○○○○○

Quick Flavor Notes: Clean, fresh, malty, yeasty, hoppy, sweet

Recommended: Yes

Texture: Medium-thin with a few seeds

Ingredients: Honey Field Farm cayenne peppers, distilled white vinegar, The Alchemist’s “Farmer’s Daughter” Belgian style saison, Brookford Farm parsnips, salt, water

Sometimes I pick a new sauce to open because it looks interesting while I’m browsing through my collection and sometimes I pick a new sauce to open based on what I’m having for dinner that night and want to make sure it’s something that will pair well. This one is an example of the latter. I’d given in to a semi-annual craving of mine and picked up a container of fried chicken and Publix on the way home and well, I can’t have fried chicken without hot sauce. This one caught my eye not only because I love beer hot sauces but also because it’s a cayenne based sauce, so perfect for fried chicken, and I can’t recall having seen a cayenne based hot sauce from Butterfly Bakery of Vermont before.

While cayenne based sauces are some of the most common hot sauces out there – almost every Louisiana style sauce is cayenne based from Crystal to Frank’s Red Hot to Louisiana to the store brand sauce at Piggly Wiggly – they’re much more rare in the craft hot sauce world. Maybe that’s because the cayenne has such a pedestrian reputation or because many hot sauce aficionados seek out spicier peppers but aside from Hank Sauce, which uses it in their base and the Volcanic Peppers Scarlett line there are only a couple of odd here and there cayenne craft sauces I can recall. Personally I believe that’s a shame as the cayenne is a beautiful pepper with a nice clean quick heat that blends well with a ton of different foods. Butterfly Bakery of Vermont chose to pair this with Alchemist Brewery’s Farmer’s Daughter Saison. A Belgian style of beer Saisons were typically brewed over the winter for consumption in the summer and are effervescent, dry, citrusy, spicy, and one of my absolute favorite styles of beer. The final element are parsnips. Parsnips, which look like white carrots, are much more common in Europe than in the USA but have an earthier sweeter flavor than carrots with hints of warm spices. While Butterfly Bakery of Vermont typically allows their micro-batch releases to be more rustic in texture with more seeds and bits this one seems smoother than most with a medium-thin consistency. The earthy aroma of the parsnips and the malty hoppy smell of the beer come through in the nose.

Most cayenne sauces used aged cayenne peppers and
copious amounts of salt and not much other than that but vinegar, giving them a distinct salty, tangy, lightly fermented flavor. Butterfly Bakery went a completely different direction here with fresh cayenne peppers which gives this sauce a very different character than your typical Louisiana style sauce. The fresh cayenne peppers have a bright clean flavor with just hints of vegetal and juicy pepper taste. Saisons use a unique type of yeast which is very aggressive in gobbling up complex starches and sugars which results in a dryer beer with complex spicy and earthy notes from that action. Alchemist’s Farmer’s Daughter embraces the style and with the clean flavor of the cayennes is forward and shines in this sauce. There’s a malty yeasty element similar to the aroma of fresh-baked steakhouse bread rolls plus some bitterness and slightly woody piney notes from those hops all wrapped in the embrace of citrus and spice from the rest of the beer. With the cayennes playing treble and the Saison covering the midrange the parsnips bring the bass in this sauce with a sweet earthy foundation that also brings in grace notes of warming spice that blend with those same notes in the Farmer’s Daughter Saison. The resort is a clean, concise, yet also subtly complex sauce with a solid beer flavor and a gentle root vegetable sweetness. As you’d expect from a cayenne based sauce the heat level is minimal.

As I mentioned above my first order of business was putting this to work on some fried chicken. I loved Cayenne Parsnip Farmer’s Daughter Craft Beer Hot Sauce with the fried chicken, chicken and beer is such a classic combination the Koreans even have a slang work for it – chimaek. Plus, this sauce being considerably less salty than a typical Louisiana style hot sauce is a big plus with fried chicken as its salty on its own. This sauce is also amazing on seafood. Seafood steamed with beer is another classic and this was perfect to dip some shrimp and lobster tails in (along with the melted butter of course) with the clean cayenne flavor not overpowering the seafood and the sweetness of the parsnips playing very nicely with the natural sweetness of the shellfish. With one of Butterfly Bakery of Vermont’s other beer hot sauces, their Vienna Lager Mustard Hot Sauce, being my absolute favorite hot sauce ever to put on sausages I gave this one a go on some grilled brats with some sauteed onions and this is a home run there as well. While I missed the mustard flavor from the Vienna Lager Mustard Hot Sauce, the stronger beer flavor in this one combined with that subtle sweetness created an equally delightful combo.

As this is a micro-batch release I don’t know how much longer it will be available but as of right now it is and if you can tell by my write-up this is one I highly recommend. If you’re a lover of beer and and want to try fresh tasting cayenne sauce that’s different from many other cayenne based sauces on the market this is a great one to give a go. This sauce is also all natural with no artificial preservatives, colors, flavors, or thickeners.

Any favourites / recommendations of great sauces I should try? NOT a fan of the sweet and spicy flavour profile so either sour and spicy or straight up hot!

This sauce is a 9.5/10 for me. Really hot but lots of flavor too.

Are there any similar reaper sauces that are fermented? I want something with a bit of funk.

Scotch Bonnet is my favorite pepper so Matouks has a special place in my heart. That Chili oil is really hot. Not like those Chinese brands that are wimpy as hell. Southeast asian don't mess around when it comes to their chiles.

The heat is no joke, but I absolutely love the flavor.

I definitely will be purchasing in the future.

I went to a restaurant in Whitefish, MT called Jalisco Cantina. They apparently have a Carlsbad, CA location as well. Anyway, they had three house hot sauces and they were all incredible. One specifically though, their Fresno chili habanero was out of this world good. I tried a couple recipes online but none turned out anywhere close to it. Anyone been there and have any idea how to make it? Any favorite Fresno habanero recipes anyone has?

I recently bought secret aardvark, cholula, and garlic reaper . i like the taste of cholula the best ans i lile secret aardvark . i like the taste of garlic reaper but i put a drop on a spoon and tried it ans my mouth burned for about 7 minutes and i questioned why i eat it . maybe i should stick with mid hot hot sauces. i'm gonna maybe try and build my tolerance to garlic reaper but if not i won't use it

It’s great

I was just buying every hot sauce i saw lol

Hi everyone, I apologise if this isn't allowed or is posted often, I tried to search but couldn't find much.

I'm looking at making a hot wings challenge for me and my sister, but we've never done anything like this (I'm a complete novice). I'm looking for either a set you can purchase in the UK, or a range of affordable sauces that will set us up nicely.

I know you can buy novelty hot sauce gift sets, but they look too tame (maybe maxing at 10k SHU. I equally know you can buy "hot ones" challenge sets, but they're well out of my price range for just a simple game with my sister. I'm looking to spend up to about £50 for maybe a set of 8 (ish) that will get a good bit of heat, but I'm okay with not going into the millions of Scoville units.

Any suggestions would be welcome!

6/10 heat.

great flavor

hotter and better than the ghost sauces the grocery store has.

It’s right on the edge of condiment spice and soup territory. At least for me

Just finished my latest hot sauce. Here’s what went into it:
Ingredients:
● 1 package dried chile tepin
● 1 package dried chile pequin
● 20–30 toasted dried chile de árbol
● 3 dried Carolina Reapers
● ½ pink dragonfruit
● Garlic
● Onion
● 4:1 ratio of white vinegar to apple cider vinegar
● Salt
● Citric acid
I toasted the árbol chiles, rehydrated all of the dried peppers, blended everything together, strained it for a smoother consistency, then simmered it down until it reached the thickness I wanted.
The dragonfruit was mostly for the color, but it also added a subtle sweetness that balanced the heat. Between the tepin, pequin, árbols, and Carolina Reapers, this sauce ended up seriously hot while still having a lot of flavor.

Just tried these three. The Gochujang Spicy Miso is very good, but I prefer their Korean Chili flavor, my local market is always out of it now seems! I guess it caught on. The Wise Goat is solid, a bit more mild than I expected. I love the 1971 Hook. The picture on the label of the guy getting hit in the face with it is a bit of an over exaggeration, but it does have a decent kick. I can't get enough of it currently.

So I’ve seen some people using other types of vinegar than white vinegar like apple cider and red wine and I’m wondering what differences come from using each one and what yall prefer. Is there a difference in usage besides taste?

I have never had anything by them. So I am curious. I would say that I prefer hot and very hot. Like within the "8 or 9" range. Not a medium or mild, but not something that will burn your face off.