I have both ghost and scorpion chilies growing in my garden. They are one of the few plants the local critters don't eat every year. I've found the highest levels of capsaicin are from chilies grown in high heat and dry climates. The chilies seem to like the stress of less water to develop higher levels of capsaicin.
If you are making foods with ghost or scorpion chilies, I do recommend using gloves/mask. Also be very careful when washing the pans or utensils afterwards. Once vaporized with the hot water/steam, it can enter your lungs and cause severe reactions. Another bit of advice, don't touch any sensitive areas on your body after handling chilies. It can become quite uncomfortable rather quickly. :icon_eek:
The alcohol in the beer made the heat from the chili bloom throughout your palate. Anything made from dairy(milk, yogurt, etc) will put the fire out. Items made with sugar to a much lesser extent.
Personally, I'm a part of the chili fiend population. As long as I can taste the originating ingredients, I'll eat anything. If it tastes like biting the top off a D cell battery, I'll pass.