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:
Un-roasted seed from a cacao pod
Roasted, de-hulled cocoa beans
Mostly pure cocoa solids which cocoa butter (fat) has been pressed out of
Ground up nibs. A thick pasty substance resembling thickly melted chocolate
A variety of cacao that produces complex flavored chocolate
A commonly grown variety of cacao that’s easy to grow
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.