By Iron Chef Leftovers
It is both a good and a bad thing to be a brewery in Ballard these days. Having 10 breweries in a one mile radius means that from a consumer standpoint, I can hit multiple breweries on a single trip. The bad thing is that it leads to the inevitable comparison of beers between the breweries. The newest kid on the block is Bad Jimmy’s Brewing, tucked away in a garage behind the Bourbon and Bones BBQ restaurant, just across the street from Hales. They have been open since late last year with the idea that their mission “is to reinvent intensity as it exists in the craft beer world.” One of the beers that they produced to keep with their mission is the Habanero Amber. I am a lover of spicy foods but there have been very few pepper based beers that have been worth drinking – they all tend to be overpoweringly spicy and miss their mark.
The beer pours dark red in color and smelled like stale beer on the nose with hints of ground pepper. The beer starts out with just a hint of grain before the pepper sets in, building in quickly and completely overwhelming everything else that might be in the beer. While the spice is pronounced and dominating on the first sip, it becomes completely overwhelming on the subsequent sips through a cumulative effect – the spiciness from the previous sip lingers on the tongue and does not fade before the next sip, so it just continues to build with each subsequent sip, becoming completely intolerable, so much so that I couldn’t finish a 5 oz. taster of the beer due to the overwhelming heat. One note and completely unbalanced, this is one of the least enjoyable beers I have had in a long time.
Bad Jimmy’s Habanero Amber attacks the senses and sprays you in the eyes with just 1 pepper sprays out of 5.