Cacao Nibs vs Cholaca

Cholaca not only adds more flavor to beer, but it makes a much easier brewing process.

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 thickly melted chocolate

Criollo

A variety of cacao that produces complex flavored chocolate

Forestaro

A commonly grown variety of cacao that’s easy to grow

Introducing: Cholaca

Cholaca

Pure liquid cacao

Cacao can be delivered in various forms of chocolate (see above). Though all of these can be used in the brew process, cacao nibs have been the most common ingredient for brewers to use in chocolate beer. Brewmasters – Check it out! Our pure liquid cacao not only adds more flavor to the beer, but it makes a much easier brewing process!

Simply put: it’s much easier to add liquids to liquids than to add solids to liquids. Or more accurately, removing liquids from spent solids such as cacao nibs. Solids like nibs, when used in large amounts, can clog or even damage equipment such as hoses, pipes, valves, pumps, and drains. Cholaca is a pure liquid form so it won’t cause these issues and it has virtually no extra clean up. For the win!

Bonus: Cholaca can immediately be tasted in the beer (as opposed to waiting for the flavors from a solid to infuse) to help the brewmaster assess how much cacao flavor should be in a particular beer.

As a result, Cholaca is rapidly growing as a “brewmaster favorite!” We currently have partnered with over 1200 breweries to create all kinds of chocolate beer. Look for new chocolate beer releases featuring Cholaca as the “special chocolate ingredient.” From breweries nationwide.

“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.”

– Ira Leibtag, CEO of Cholaca

Check out how much these brewmasters love using cholaca…

Cacao nibs are bulky and expensive, and if added directly to a tank, must be enclosed in a sanitized mesh bag, which is not optimum for infusion into the finished beer. If not enclosed as such, they may clog hoses, ports, pumps, valves, etc. Cholaca, being liquid, infuses more readily, requires no bagging, and thus requires less to be added and is therefore cheaper.

Jason Yerger

Ghostfish Brewing

Cacao Nibs take up to two weeks to impart the desired flavor into the beer, with Cholaca we can get our desired flavor overnight. Cacoa Nibs are also more difficult to work with; they must be added to the Fermenter in bags and the bags must be pulled out through the doorway before any cleaning can be done. Any by-product from the Cholaca can be rinsed down the drain. If anything the chocolate flavor we get from the Cholaca is cleaner and more predictable than the cacoa nibs we have used in the past. Max Filter

Renegade Brewing

Liquid is quicker to infuse in brew and easier to introduce as liquid vs nibs. Cleanup afterwards is nonexistent with liquid and you also don’t need to use a large amount of liquid vs. nibs where it involves a large amount to equal liquid (liquid is pre-pasturized).” We just loved using Cholaca in our Blood Orange Chocolate Porter! Dan Ditslear

300 Suns Brewing Company

What we like better about Cholaca is the flavor. With just nibs, we tend to get a more waxy muddled chocolate flavor in the beer. With Cholaca, and the fact that the entire nib is liquidized, we get a much more complex and depth of chocolate flavor that actually tastes like a 95% dark chocolate rather than chocolate flavored wax. Its a simply superior product that allows for maximum flavor extraction and use in the beer. Will never go back to nibs. The aroma is superior as well. No need to touch it up with flavors or extracts. Bret Kollman Baker

Urban Artifact Brewing