How to Brew with Cholaca
Brew the best chocolate beer with Cholaca
Cholaca is an exciting and innovative ingredient for brewers. Our pure liquid cacao contains only two ingredients: cacao and water. The secret to our success is how we emulsify cacao in water – something that no other company besides Cholaca has been able to successfully do. We enable brewers to safely use chocolate without having to worry about organisms like salmonella, E.coli and botulism (commonly found in cacao nibs).
Cholaca helps brewers enhance their beer by actually adding chocolate into the beer instead of trying to extract chocolate flavor from cacao nibs or powders. Leaving a rich, smooth, chocolate tasting beer! Cholaca sources its cacao directly from farmers and co-ops in Ecuador and Columbia.
What is Cholaca’s average dosage rate?
Cholaca dosage rates will vary on how flavor forward you want your chocolate to be. But, in general:
- Craft breweries add 1 gallon of Cholaca per bbl
- Home brewers add 32 oz per 5 gallon batch
Does Cholaca need to be refrigerated?
What is the shelf life on Cholaca if it is refrigerated?
Cholaca’s shelf life is 1 year from the date of production. Once the container has been opened, it should be used within 30 days or frozen for long term use. Cholaca should be refrigerated at 40 degrees or cooler at all times.
How long is Cholaca good for once opened?
The product is good for about a month once opened. Unopened, it lasts for about a year.
How much will a 32 oz sample bottle of Cholaca make?
Typically brewers are dosing between .5 and 1 gallon Cholaca/bbl. That bottle is good for 7-10 gallons. There’s some info that you may find helpful at https://cholaca.com/brewmasters-cacao-nibs-alternative/
What if I find that the product has separated and solidified at the bottom, is that normal?
Sometimes, the bottle sits and solidifies slightly but just needs to re-emulsified. We suggest opening the bottle so more air gets in, putting the cap back on and inverting it while shaking it vigorously so the product will re-emulsify.
We’ve been using cacao nibs in our chocolate beer, what is the dosage conversion rate from cacao nibs to Cholaca?
Because Cholaca is typically added into the secondary process, comparing nibs/Cholaca is a bit of apples to oranges comparison. Nibs are being added at different rates depending on whether it’s added to mash, boil, or ferment.
You can compare what you previously used to any finished batch. So, if you have a 10bbl beer run, you would use between 5-10 gallons of Cholaca depending on how chocolatey you want the beer to be.
Is your product pasteurized?
Do you ship product internationally?
We can yes, but you will have to pay the shipping cost depending on location. Please email firstname.lastname@example.org
Where does the cacao come from? And, is it fair trade?
By purchasing Cholaca, you support a fair-trade cacao supply chain and contribute to the sustainable economic development of both Peru and Ecuador.
Are there other ingredients and/or additives?
Our “raw” version includes just cacao and water. We also have an “original” version that includes a small amount of coconut sugar.
Can you add Cholaca to the beer post fermentation?
Do you add it to the boil and/or fermentation process?
You can add it to the fermentation process, but the beauty of our pure “liquid” cacao is that you can add it directly to the bright tank post fermentation.
Is the cacao emulsified?
Yes, the cacao is emulsified with water.
Is Cholaca organic?
Do we offer a special order Kosher Cholaca variety for brewers?
Yes. Email email@example.com for more info
I just picked up a 5 gallon pail of unsweetened Cholaca from CMG. I was considering doing some barrel aging with it. Do you have any info from anyone who has done this yet and advice on how to best handle it?
We always added Cholaca after we have aged in the barrel. Then we flash pasteurize and centrifuge. We have yet to have it in the barrel. – Answer is compliments of Tim Matthews at Oskar Blues Brewery
The beer making process with Cholaca was incredibly easy because we were able to let the fermentation go through and then able to infuse the Cholaca because of its liquid state! We then could layer the chocolate flavors with the beer flavors and it was the perfect fit!
– Tim Matthews: Head of Brewing Operations at Oskar Blues Brewery
– Todd Thibault: Culture Czar, Breckenridge Brewery
– Dan Ditslear, 300 Suns Brewing Company
– Jason Yerger, Ghostfish Brewing
– Bret Kollman Baker, Urban Artifact Brewing
– David Lin, Comrade Brewing Co