Copper Kettle’s Mexican Chocolate Stout is hot. We don't mean to say that bottles disappear from liquor store shelves within hours or that beer geeks line up around the block for a pour.

No, this stout — inspired by an ancient Aztec recipe for Mexican hot chocolate — includes a blend of four peppers as ingredients. To say the discomfort to one’s tongue is profound is like saying that the late Christopher Hitchens was a contrarian — you just can’t deny it. But that doesn’t necessarily make for a negative beer experience. Judges at the Great American Beer Festival thought enough of Mexican Chocolate Stout’s tactile effect on the palate to award it a gold medal at the 2011 edition’s “herb and spice beer” category.

While the heat stands out, the first impression this beer makes, actually, is on the nostrils. Our pour had a distinct aroma of apple cider and plenty of cinnamon. The initial taste is slightly sweet, before it’s overtaken by the aforementioned hotness, while only hints of actual cocoa make through the flavorcade.

Mexican Chocolate Stout’s color is strikingly coal black, with a few deep, dark brown hues appearing as light filters through the snifter,  and it’s topped with light tan head. Hop tang registers absolute zero. The beer somewhat amazingly features a light mouthfeel, for the stout style, but at 7% ABV, is best enjoyed slowly. The brewery recommends pairing the stout with Belgian waffles, mole, smoked brisket and peach cobbler, but we paired ours with a glass of water.

Denver’s well-educated beer crowd will be happy to know that Copper Kettle is releasing Mexican Chocolate Stout in bottles, and it will be available at many local liquor stores. Alternately, take a trip to the comfortable taproom just outside Denver city limits in Aurora off Parker Road, and take in Copper Kettle’s capsaicin creation at the source. It’s summer — time to feel the heat.