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RATINGS: 5   MEAN: 3.56/5.0   WEIGHTED AVG: 3.11/5   SEASONAL: Series   IBU: 30   EST. CALORIES: 165   ABV: 5.5%
OG: 14.0
ABV: 5.5%
IBUs: 30
Malt: Pils, Crystal, Chocolate, Roast
Hops: Warrior, Cluster
Juju: Cocoa Powder, Cocoa Nibs, Vanilla Beans, Lactose
Codename: Cocoa Porter
Our goal when playing with non-traditional ingredients is to find balance between the ingredient and the beer. For Scratch #54-2011 – our third foray into cocoa – we wanted to design a drinkable (under 6%), subtle and satisfying beer.

Starting with a base recipe for a mild porter, we added cocoa powder from Ghana and Ivory Coast to the brew kettle during final hop addition. The powder, made from “dutched nibs” typically used in baking, adds a slight bitterness and a rich chocolate aroma.

After fermentation, we aged #54 on Ghanaian vanilla beans and medium roast Ghanaian cocoa nibs for ten days.

The malt has a slight roast but is designed with a lighter body to let the cocoa flavors show through. The addition of lactose gives a smooth mouthfeel.

The vanilla emerges in the aftertaste and the beer reaches room temperature and hints of chocolate linger in the finish. Cheers!

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Gorosaurus (15) - Pennsylvania, USA - JAN 26, 2012
This was a very impressive beer for the scratch series. I hope that they continue to refine this particular recipe as it is nearly the perfect brew for a Hershey brewery.

It’s smooth in texture, though sparse in carbonation. The flavor is mild but certainly chocolatesque. Most of their cocoa forays lead to poor balance between those flavors and those we’d expect or want to find in a beer.

With a little more refining, this is the brew that would appeal to tourists and purists alike. Aroma and amount of cocoa are nailed perfectly.

Ughsmash (7510) - Pewaukee, Wisconsin, USA - DEC 29, 2011
Growler. Poured deep brown with a creamy, sticky beige head. The aroma picked up a hefty dose of sweet cocoa and vanilla, with burnt darker chocolate undertones.. loved the vanilla beans in there. The flavor found a great deal of blended, toasty cocoas and vanilla, with nutty notes supporting and on the back-end.. brighter cocoa roast and fresh earthy bitterness around.. roasty cocoa, vanilla, and almost fruity notes on the crisp finish. Light-medium bodied and a bit too bright for my liking on the palate.. all of the flavors worked well together.. glad I have a few glasses left!

jsmerig (1700) - Pennsylvania, USA - DEC 17, 2011
Aroma is amazingly cocoa. Pours a dark but clear brown black. Taste does not have a lot of sweet, but tons of cocoa. Turns a bit sour right after the start but the cocoa lingers well after the tasting is done.

bth122 (1679) - Pittsburgh, Pennsylvania, USA - DEC 17, 2011
Draft at troegs. Big aroma of chocolate, vanailla beans. Med light sweetness. Bitter dry finish. Tatse is not as good as aroma. Kind of like a bitter coffee flavr taste. Ok.

orangesol (1022) - Pennsylvania, USA - DEC 9, 2011
Served on-tap at the Brewery.
A - Pours deep, dark, brown with a creamy one finger tall tan head, dissipating down to a light film, leaving little to no lace down the glass.
S - Smells of rich cocoa powder, sweet vanilla, dark roast, and some dulled hop bitterness. When I first had this beer it didn’t have the greatest nose but that has greatly improved since.
T - Starts off with a big dose of bittersweet chocolate slowly giving way to a mix of dark roasted chocolate malt, hop bitterness, and some light vanilla sweetness; it grows a little bit stronger as it comes to room temperature. The finish is kinda dry with a mix of dark roast and light sweetness.
M - Medium-Heavy body and flavor with moderate carbonation. Roasty, slightly sweet, feel throughout. It develops a bit of a chalky feel as it begins to warm up, although not as bad as the first time I had it.
O - I tried this one about a week before it came out and I thought it was pretty good but still needed some time to develop. It has improved quite a bit since then but I think it could still use a bit of time to develop. I will have to try this one a few more times in the near future to see if it rounds out its rough edges.

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