Each winter, the Eagle Bay brewers hook up with local Margaret River chocolate makers Bahen & Co for their Cacao Stout. It uses cacao husks, a byproduct of the chocolate making process, which after roasting offers significant flavour and complexity, and in getting a second use fits snugly with with businesses' commitment to being as green as they can and recycling wherever possible.
As brewery co-founder Nick d'Espeissis says: "We are really excited to be able to use a waste product from a local chocolate making business and turn it into a delicious chocolate stout. Waste not, want not!"
The cacao husks originate from single origin farms in Brazil and Madagascar and were added to the mash. The resultant beer is "black in appearance featuring aromas of bittersweet dark chocolate and roasted coffee" with a palate that's "rich and robust with hints of cocoa and coffee from the dark malts and the cacao husks."
Published August 16, 2013 2013-08-16 00:00:00