Capsaicin (the hot stuff in the chile) is alcohol soluble. But I do agree beer might leave a beery taste. I've actually used a little sweet red wine to deglaze the pan after browning the meat. Couldn't taste a huge difference, but figured it can't hurt!
Which, naturally, is the same reason why, if one ever needs to cool out one's tongue after hitting a too-hot pepper, the best drink in the world is buttermilk. Instant relief, just swish it around in your mouth before swallowing.
A bit of fun if you run across someone bragging about ''I can eat any pepper in the world, blah, blah, blah'' (you must have met a few of these (g!)). Say, ''OK, fine, I'll be right back'', and go off to the kitchen and pick out a couple of habs...and stuff a pat of butter (not margarine!) in each cheek.
Then, go back to the mark, er, acquaintance, let him take his pick of the habs.
''Let's eat these, what d'ya say? First one that has to take a drink of anything loses $20.00, ok w/you?''
Unless the chap has a rare genetic disorder (which name I can't recall just now, dratitall), you will either win $20 or get to watch the boaster in agony, all the while enjoying the flavour of a nice hab.
Deglazing with wine? Love it! Hey, what's the worst that can happen? You can always drink the mixture after it's cooled, right?
;^)