This highly experimental beer is for those who enjoy chocolate with a cocoa content higher than 80%. Powerful bitter cocoa notes emerge from a base of chocolate and caramel malts through the tradition of secondary ferments used to commonly produce sour, field, and wild beer. Field beer could be defined as any beer that uses the naturally occurring flora, usually yeasts or bacteria, on an agricultural product as the life for any of its fermentation stages. Much of the flavor we perceive as chocolate comes from the wild fermentation of the cocoa pod. For this beer we re-animate those organisms but use them for secondary fermentation; this imparts rich cocoa, earthy complexity and a palate stretching bitter in a non-hop bitter way.
2-Row Barley, Chocolate, Crystal Rye, Crystal, Carafa III
Experimental 6300, Palisade