Hey, let’s talk about beer again.  A few months ago we had a guest author blog about chocolate AND beer.  This time we’ll talk about chocolate IN beer!

Many chocolate beer makers will use a type of malted barley called chocolate malt.  Chocolate malt is similar to other malts but cooked at even higher temperatures. This dark roast produces a more complex flavor with undertones of vanilla and caramel.  The color also becomes dark.

This year, the Samuel Adams® beer company introduces Chocolate Bock made with actual cacao!

They slowly aged the beer over a bed of roasted Ecuadoran cocoa nibs to capture flavors that include chocolaty, fruity, nutty, and earthy - flavors that are typical of an Ecuadoran origin bean.

The Chocolate Bock is advertised as “smooth, rich, and dark, with the robust flavor and creamy texture of chocolate.”

According to their website, http://www.samueladams.com/, Chocolate Bock would taste real good with a plate of braised short ribs. 

Ok. I’m in.

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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