Beer brewed with chocolate

[Mark Tichenor]

Looking for Aleuminati members' opinions on this brewing trend. What do you guys think of adding chocolate to the brewing process? Has anyone here done it? What are your favorite and least favorite beers that use chocolate, and why?

This is for an article or Freetime Magazine in sunny Rochester, New York. I'd love to grab some on-the record opinions from brewers. Thanks. -Mark

[Rob DeNunzio]

Hi Mark,

Considering that the very best "chocolate" flavor you can get in a beer is arguably the result of a clever grain bill, good fermentation techniques, and the right serving temperature, I find the addition of actual cocoa to be a little disappointing, usually. Following the Sam Adams idea, I did add some Scharffen Berger cacao nibs to a home-brewed doppelbock once, and the results were uninspiring. And in terms of the craft brewing pros' take on it, the most recent one I tried was Ommegang's, and as big of a fan as I am, it felt a little gimmicky and didn't really light a fire under me (and this is coming from a guy who has beer and chocolate pretty much every day, ahem). But, hey, give me a Troubadour Obscura or a Gulden Draak and I'll blather on about the chocolately goodness. And there's none in there.

An aside: It's hard to tell if it's really a trend, as brewers have been doing it for a looooooooong time. I'm more inclined to believe that buyers at stores tend to pick up a few cases of chocobrew around Valentine's Day every year in the hopes that they'll sell (like the really saccharine-laden framboise and krieks that turn up at the same time). Combine that with the growth in retail shelf space devoted to craft beer over the past decade (whoohoo!) and I think it gives the undue impression of an increase in chocolate-infused beers.

Good luck on the article!

[The Beer Philosopher]

Mmmm ... Troubadour Obscura ... like it! Chocolate the "natural" way. I felt similarly about the Chocolate Indulgence from Brewery Ommegang - it was good, but not over-the-top good like I sort of expected. I actually prefer Rogue Chocolate stout to that one ...

[Eli the Mad Beer Man]

I love 'em. But then, I also like fruity beers. But then... I am the Aleuminati's resident "caveman" due to the whole thumbs up, thumbs down way I judge beers. So take that with a grain of salt. ;)

Two of my faves: Young's Double Chocolate Stout is, in a word - INCREDIBLE. Another, perhaps better choco-brew, is Colorado's own Tommyknocker Cocoa Porter. Absolutely heaven. Not as sweet as Young's and just as smooth.

[Da OD]

I have to agree with Rob that it is difficult to incorporate chocolate into a homebrew. I find that it can be done though if you are making the right style of beer (richer stouts I find work best) and use quite a bit. I haven’t used cocoa nips or powder. I usually use a bittersweet or bakers chocolate bar and accommodate for the sugar in that product. Even then, it can be more subtle than if you used a good combination of grain.