Happy February to all of our favorite breweries! We want to thank you for collaborating with us on creating new delicious chocolate beers with our special chocolate ingredient – Cholaca.
And, we’d like to share your story! We have recently created the “Chocolate Beer Lovers” Facebook Page thats programmed for consumers to find out all the latest happenings in the chocolate beer world! So, we invite you to like and share our page (see link below) and then we’d also love to hear about any news, info or fun stories you’d like to share from your brewery with our chocolate beer loving audience.
Thats right, you heard it here first: we are flinging the doors wide open for you to send us any chocolate beer announcements and interesting content from your brewery for us to post and cross-promote via this new Facebook page as well as on our Cholaca channels.
In March: Stay tuned for our next upcoming email featuring our top ten recommended chocolate beers for 2017!
LIKE US ON FACEBOOK AT Chocolate Beer Lovers
THE BREW PROCESS: CACAO NIBS VS. CHOLACA
Quick Need to Know for Chocolate Types:
Bean: un-roasted seed from a cacao pod
Cocoa Nibs: roasted, de-hulled cocoa beans
Cocoa Powder: mostly pure cocoa solids which cocoa butter (fat) has been pressed out of
Cocoa Mass: Ground up nibs. A thick pasty substance resembling thick melted chocolate
Criollo: A variety of T. cacao that produces complex flavored chocolate
Forestaro: The commonly grown variety of T. Cacao that is easy to grow
Cholaca: Pure liquid cacao
Cacao can be delivered in various forms of chocolate as identified above. Though all of these can technically be used in the brew process, Cacao nibs have been the most common for brewers up to this point when making a chocolate beer. Well guess what brewmasters?! Our pure liquid cacao offers not only an easier brewing process, but actually adds more flavor to the beer!
To begin with from a process perspective, it is much easier to add a liquid to a liquid as opposed to adding solids to liquids. Or more accurately, removing liquids from spent solids such as cacao nibs. While most brewers have found ways to proactively deal with this issue, in large amounts, solids like nibs can clog or even damage equipment such as hoses, pipes, valves, pumps, and drains. Cholaca in it’s pure liquid form, poses none of these issues and virtually no extra clean up is needed. Additionally, Cholaca allows for nearly immediate results for flavor assessment and adjustment as opposed to waiting for the flavors from a solid to infuse. This is also useful when performing benchtop sensory trial when determining how much cacao flavor you may want in a particular beer. “With the attention to quality that brewers have regarding their hops, grain and even water, I’m surprised by the poor quality of cocoa that goes into some beers. We’re hoping to change all that,” say’s Ira Leibtag, CEO of Cholaca.
As a result, Cholaca is rapidly growing as a “brewmaster favorite!” Cholaca has currently partnered with over 60 breweries to create all kinds of chocolate beer, with many more prospects in the works. Stay tuned for all brand new chocolate beer releases in 2017 featuring Cholaca as the “special chocolate ingredient.”