I was given help on a jalapeño cream ale. It turned out quite nice, though I'll add more jalapeños next time.
It began life as a small batch as a vegetable beer sounded horrible, but I couldn't help myself after having ordered my ingredients, and increased the volume, which made me have to doctor it up a bit.
Ultimately it's about the jalapeños. I used 2 whole large jalapeños sliced thin lengthwise and used at 10 mins left in the boil, and 2 more sliced lengthwise and roasted at 350* for 30 mins and then placed in a ziplock bag to "steam" and then placed in the freezer to be used as a dry peppering for 10 days. This was for a 4 gal batch. I also used vodka.