Use of Chocolate in Modern Brewing

Discussion in 'Beer Talk' started by barleyandnops, Jan 23, 2020.

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  1. barleyandnops

    barleyandnops Initiate (0) Nov 25, 2015 New York

    Compiling a small history of various additives/adjuncts commonly used in brewing nowadays.

    Been trying to figure out the first (modern, non-Mesopotamian) uses of chocolate in beer, but I seem to have hit a wall. My guess would be it's something picked up by American craft brewers or possibly something that may have coincided with the usage of lactose in 19th Century England after chocolate had become a bit more affordable.

    Any insight would be appreciated!
     
    #1 barleyandnops, Jan 23, 2020
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  2. jesskidden

    jesskidden Grand Pooh-Bah (3,145) Aug 10, 2005 New Jersey
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    In 1994, Whitbread released "Fuggles Chocolate Mild" in the UK. Doubt it ever made it over to the US but that's the first one I recall. There were US flavored beers before that, but no chocolate ones that I've ever come across.

    IIRC, Garrett Oliver intially toyed with adding actual chocolate to his Brooklyn Chocolate Stout, but it came out chocolate-y enough without it. Have to check his book for the specifics...

    Not sure when lactose itself was first used, but Milk Stout was a 20th century beer, the first from Mackeson (still independent) in 1907. Mackeson, IIRC, patented and licensed the concept to other UK brewers.
     
    #2 jesskidden, Jan 23, 2020
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  3. HouseofWortship

    HouseofWortship Pooh-Bah (2,735) May 3, 2016 Illinois
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    I think chocolate was native to South/Central America so not sure the Mesopotamian's had access.
     
    #3 HouseofWortship, Jan 23, 2020
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  4. barleyandnops

    barleyandnops Initiate (0) Nov 25, 2015 New York

    Haha. Yep. You're definitely right. Cold medicine has me mixing up Mesopotamia and Mesoamerica.
     
    #4 barleyandnops, Jan 23, 2020
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  5. HouseofWortship

    HouseofWortship Pooh-Bah (2,735) May 3, 2016 Illinois
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    I also would imagine that the modern chocolate beer started with the use of chocolate malts in brewing and then someone thought "why not just amp this up with real chocolate added?"
     
    #5 HouseofWortship, Jan 23, 2020
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  6. barleyandnops

    barleyandnops Initiate (0) Nov 25, 2015 New York

    Awesome. I'll dig more into this!
     
    #6 barleyandnops, Jan 23, 2020
  7. jesskidden

    jesskidden Grand Pooh-Bah (3,145) Aug 10, 2005 New Jersey
    Society Pooh-Bah Trader

    Checking some old sources and the earliest seem to be Rogue Chocolate Stout and Young's Double Chocolate Stout followed, in 2004, by BBC's Samuel Adams Chocolate Bock (in that expensive bottle with the pewter "label").
     
    #7 jesskidden, Jan 23, 2020
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  8. Al_Hed

    Al_Hed Initiate (0) Jan 24, 2020

    Oh my, chocolate beer :slight_smile: I have only had chocolate wine (red wine with chocolate liqueur)
     
    #8 Al_Hed, Jan 24, 2020
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  9. Bitterbill

    Bitterbill Grand High Pooh-Bah (7,036) Sep 14, 2002 Wyoming
    BA4LYFE Society Pooh-Bah

    How aboot white chocolate? Especially white chocolate stout for people who are afraid of the dark? :slight_smile:
     
    #9 Bitterbill, Jan 24, 2020
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  10. HouseofWortship

    HouseofWortship Pooh-Bah (2,735) May 3, 2016 Illinois
    Pooh-Bah Trader

    Technically white chocolate isn't chocolate so...
     
    #10 HouseofWortship, Jan 24, 2020
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  11. Ahonky

    Ahonky Initiate (0) Feb 13, 2018 New York

    A near perfect beer and very much the reason I do not reach for chocolate stouts, as its a primary note found in most, or many stouts.

    I have a friend who has been cellaring that beer for years, and I always remind him just how fucking pointless his efforts are. It doesn't improve, and it doesn't need to. A straight down the middle RIS and bang on for the price
     
    #11 Ahonky, Jan 27, 2020
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