The Chocolate Milk Stout is back and is as phenomenal as ever!
Chocolate is a popular addition to brewing and pairs well with porters and stouts. Cacao trees can only grow in tropical areas and can generally be found within 20 degrees of the equator. The cacao tree was originated in Mesoamerica and played a prominent role in the mythology and economics of the Maya. The cacao beans were used for currency and as a drink indicating class status; only the elite can consume their own money!
Today, Cacao is separated into two groups: Criollo and Forastero. Criollo is only used in about 10% of chocolates, making it a rare delicacy. Chocolate used in brewing is typically Forastero and is utilized using Nibs or powder. The essential difference between the two is the fat content. The Chocolate nibs, having been converted from cacao beans after a roasting and de-husking, still have a large amount of fat content while in cocoa powder the fat has been removed.
Our Chocolate Milk Stout is especially potent! If you find yourself with a growler, try making yourself a CMS float with vanilla bean ice cream. It is perfection in the summer!
Join us at Dangerous Man and chokola’j.