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Chocolate Beer Flight

January 10, 2017

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Beginning around 1100 B.C.E., beer makers created their brews using giant cacao seed pods. Unlike the pods of today, these pods were about the size of an American football. The pods were ground into a pulp and fermented. The seeds were discarded. As you can imagine, these early chocolate beers tasted nothing like the chocolate beers of today.

 

Starting about 300 years later, brewers realized the value of using the fermented seeds to make a prized non-alcoholic beverage. This drink was frothy and likely used in celebrations. Anthropologists and archaeologists believe modern chocolate beer has its roots in this celebratory beverage. To pay homage to this tasty creation, we’ve selected four beers that epitomize chocolate beers.

Moo-Hoo

Terrapin uses cocoa nibs and shells to create a chocolate brew any Yoo-Hoo or Quick lover would be proud to drink – with an alcoholic kick. It looks like dark chocolate in a glass. The low carbonation and creamy mouthful add to the chocolatey goodness.

Red Velvet Cake

Ballast Point incredibly captures the gorgeous red color of red velvet cake in this tasty brew. Milk chocolate and earthy notes combine in the glass to create a chocolate beer and dessert lover will enjoy.

Hazelutely Choctabulous

Rogue combines two of their most popular brown ales – Hazelnut Brown Nectar and Chocolate Stout – to create a rich brown ale. If you love classic Tootsie Rolls, you’ll love the smell and taste of this beer.

Dragon’s Milk Reserve

The brewer master at New Holland may never have met a dragon or tasted one’s milk, but that didn’t stop them from creating a tasty Imperial Milk Stout. The Bourbon aroma gives way to flavors of coffee, vanilla and cherry.

 

Come visit us today for a flight with each of these tasty beers. While you’re here, let us know which is your favorite.