Well, technically, the next great chili beer is brewing in Brooklyn: EST, the new brewery from homebrew store Brooklyn Brew Shop, launches this spring with Jalapeño Saison, an agave-sweetened take on the Belgium farmhouse style. Can’t make it to the Big Apple? Order a brew-your-own kit from the store’s site. $40, brooklynbrewshop.com

Rye lends its grainy zing, fresh habaneros add fire, and Mexican agave nectar and Belgian yeast tip this warm, dry occasional release into balance.

Colorado’s Twisted Pine Brewing adds roasted tomatoes and onions to the Anaheim, Fresno, habanero, jalapeño and Serrano peppers harvested from the tanks for its Billy’s Chilies Beer to make Billy’s Chilies Salsa. Confession: We’re too chicken to try the upcoming hot sauce made with ghost peppers from its Ghost Face Killah ale. $6.00, twistedpinebrewing.com

For the first time, the Texas brewery’s bottling this 6.7%-ABV spin on its pale ale brewed with 60 pounds of raw and roasted jalapeños.

Deano’s Jalapeño Chips—crunchy, kettle-cooked slices of real jalapeños available in three flavors—burn just a little ($24 for 6, deanosjalapenos.com). Even hotter? Sriracha Popcorn ($6, shop.theoatmeal.com), the munchable version of everyone’s favorite Thai chili sauce, is every bit as tongue-wagging as it sounds.

No chocolate here: just Ancho chilies and a little cinnamon to very gently spice up a creamy, roasted porter.

Washington, D.C.’s Fuego Cocina y Tequileria gives the hot stuff a high-end makeover. Chef Jeff Tunks and company opened the vibrant cantina in fall with a Mexican menu that celebrates chili-driven dishes. Upstairs, dig into spit-roasted beef tongue and goat tacos at a table by the fire; on the main floor, park yourself at the 50-foot tiled bar and wash down a plate of beer-steamed mussels (served with chipotle cream, of course) with cocktails invented from among 100 tequilas and ingredients like jalapeño syrup.

A beer geek with a steel palate might detect some wheat and citrus, but most drinkers will just feel the burn from a blend of roasted peppers.