Fresco Chile Lime Beer Spiced Cerveza-Archived

Fresco Chile Lime Beer Spiced Cerveza-Archived is rated 4.1 out of 5 by 33.
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Crisp and feisty, this brew will both refresh and invigorate your palette. Simple to brew and very unique. Go ahead and take your mouth on a journey, just don't forget to bring the nachos!

Out of stock

What You Get

1 Aztec Mexican Cerveza Brewing Extract (HME)

1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

2 Packets of BrewMax Booster

1 Hop Sack

1 Packet of No-Rinse Cleanser

You Provide

5-6 Jalapenos, blanched, then coarsely chopped

Zest of 1 Small Lime

For Fans Of

Cave Creek Chili Beer

Cerveceria Azteca Chili Devil

Brew Specs

Flavor: Balanced

Original Gravity: 1.046

Final Gravity: 1.011

ABV: 4.6%

SRM: (Color): 3

IBU: (Bitterness): 13

STEP 1: Sanitizing

Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

4.Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Coarsely chop the jalapenos, then tie them within the muslin hop sack, cut off excess material. Blanche the chiles by immersing them into boiling water for 15 seconds, then dunking them in ice water for a couple of minutes.Then zest 1 small lime and set aside for later.

2. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.

3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Mix in both packets of Booster and stir until dissolved. Bring this mixture to a boil, add in your lime zest and hop sack with jalapenos, then remove from heat.

4. Open the can of Brewing Extractand pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

8. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

STEP 3: Bottling & Carbonating

After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

2.Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3.Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

4.Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5.Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

Tip from our Brewmasters

After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

Rated 5 out of 5 by BigT from Holy guacamole! I've made this 2x so far and greatly enjoyed it. You must enjoy the spice though!The first brew I added tomatoes, cilantro, and lime juice to 4 large jalapeños and the lime zest. I pulled out the ingredients fearing the acidity of the tomatoes made the yeast go dormant, but no issues at all. Flavors were layered with a great aftertaste. Found out the longer it sat after bottling, the heat subsided and the tomatoes came through more. The second brew I left the ingredients in there the whole brew time and, of course, it is extremely spicy, but bearable. This is a great chili beer anytime of the year, especially for the cinco de mayo festivities.
Date published: 2016-04-27
Rated 4 out of 5 by Brian from Perfect Beer on a sunny afternoon and pairing with tacos I used 6 Jalapeno's and the zest of 2 limes and conditioned for 2-3 weeks before refrigerating my 32oz bottles.The peppers I seeded and cut out some of the rhind (white parts) before dicing them.When the beer was finished it had a strong scent of the pepper, but when I tasted it was a just hint of the heat and a tart finish of lime. The heat level I would tie it to a medium salsa. Just hot enough to keep the bite and wanting more.It was one of the first Mr. Beer homebrews I've made where I wanted to save to have some of my friends who all-grain and competition brewers try. And they gave it great reviews. One who is a BCP judge said it could have scored in the high 30s or better.
Date published: 2015-06-23
Rated 4 out of 5 by Davout from Good but be careful! This beer would have gotten 5 stars with some additional instructions! The peppers have a very strong taste besides their spiceness. After my standard 3 week aging I was intrigued by the taste, but put the beer asides as a novelty. The peppers simply overshadowed everything else. After 3 months however, this all changed. Wow!. The peppers faded nicely to the background. The malt reasserted itself. Now this beer is fantastic! The spiciness and malt taste is complimented by the faded pepper flavor. Let this one age at least 2 months and you will be pleased.
Date published: 2015-05-02
Rated 5 out of 5 by gr62063 from great brew if you like some heat this took a total of 10 weeks (3 fermenting, 7 conditioning) and it was worth the wait. Everyone seems to adjust this recipe and I did as well, using 2 medium jalapenos (halved, with seeds included), and zest from one lime as well as the juice of 1/2 lime). The best brew I have turned out overall (although this is only #8). Good carbonation, nice light color, subtle lime flavor, and a nice level of heat at the end. Definitely will do another batch.
Date published: 2017-06-28
Rated 5 out of 5 by ZRowsdower from Unique and Full of Flavor I used 3 jalapenos with the seeds and also used the juice from the lime in addition to the zest. The beer came out exactly as I had hoped--light and refreshing, but then with a nice back burn down my throat. I thought it was outstanding; just a unique, flavorful beer.. If you like a little heat, this is definitely a beer that you should experience. I will definitely be brewing this one again.
Date published: 2015-05-02
Rated 5 out of 5 by Bigdave from Great Mexican style Beer!!! I bought this about 2 months ago because the store sells an chili beer that I love so I thought I would give this a try. WOW, is all I can say, this is right up my alley. Nice hint of jalapeños that will numb your lips after a few! I like the hint of lime, which I also serve it with a lime wedge. The wife was not a big fan of it, but this just isn't her type of beer. If you like jalapeños, lime and beer? This is the beer for you!!! I really enjoy it an can not wait to share it with my dad....
Date published: 2016-05-01
Rated 1 out of 5 by Gorilla Grog from a big mess Let me start by saying I am no beginer. This beer was a disaster from the start. First of all it speud all over the place while fermenting, so I suggest putting fermenter in a bag or rubermaid bin to keep cleanup to a minimum. Next thing is let ferment for an extra week or so, my bottles exploded during first week of Priming due to short term of fermentation 2 weeks didn't cut it. I don't like a very carbonated beer so I normally only use a 1-2 tsp per 12 oz bottle. And keep in storage at a consistent 65 degrees Fahrenheit. And as for giving as a gift, maybe to someone I don't like. On the other hand love the kit and all other beers I've made with it.(Voodoo,Diablo IPA,Aztek,Bewitched,ABI IPA,Lincoln Lager,etc)
Date published: 2015-05-02
Rated 3 out of 5 by BigGaz from Chile Bomb! I used 4 whole 3" Jalopenas ,with seeds in, for this and it was actually very drinkable with Mexican food. On its own however it was way too hot and I like hot food! I did not get any hint of lime. With 3 weeks fermenting at 69f and another 3 weeks in the bottle same temp with 2 carbonation tablets it had a very yeasty smell and taste and although carbonated enough to drink , it produced little to no head even on initial pour. The color was very dark more like a Red Ale than a Corona . I would do it again but half the Chilies and none of the seeds, maybe more Lime?
Date published: 2017-10-05
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