- rworange Oct 17, 2006 06:56 AM
So, Miller is making chocolate beer ...
On the web, beer people are yawning because chocolate beer is an old story.
So what chocolate beer is good, if any?
What food would you eat with chocolate beer?
The Miller beer I don't think is available yet.
It doesn't really have chocolate in it, IIRC, but Brooklyn's Black Chocolate Stout is amazing. I've had Sam Adams Chocolate Bock only once and didn't think it was that great.
I've had a Belgian chocolate beer (Florisgaarden from Huyghe, I believe). It had a particular taste that you'd probably either love or hate. I found it a bit artificial tasting, personally. As far as food go, I'd say to either drink it alone or have it with dessert. Worth trying though, just for the experience.
I don't really understand the need to actually add chocolate to beer (which Miller (SEE POST), Young's (Double Chocolate Stout) and others have done) since some well known beer styles impart a natural and non-cloying chocolate taste. Victory Storm King Stout or Ayinger Altbairisch Dunkel are good examples. Both have a deep roasty, coffee, and faintly chocolate taste.
Adding actual chocolate to beer misses the boat in my opinion. Its sort of like adding:
1) chocolate flavor to coffee
2) apple flavor to German Riesling
3) cherry flavor to Pinot Noir
As many of us already know the beauty of the above products is that they all subtly include the above listed flavors already (along with many others).
Having tasted Young's Double Chocolate Stout and a few others which have had chocolate added all that I recall tasting was chocolate (I can have a Lindt bar for that). That may be pleasant to some but it just isn't beer in my opinion because it masks the true nature of the product to a great degree.
I agree it is not necessary to add chocolate and/or coffee to beer since you can get similar (if not dead on) flavors from using the right combination of malts. I think its pretty hacky personally.
My theory is that its more of a marketing thing for most brewers. Although I also feel that it is a crutch for some brewers who can't or won't take the time to figure it out with malt.
Even though I don't drink it, many rave over Rogue Chocolate Stout.
I've always enjoyed the occassional glass of Young's Double Chocolate Stout. I have always wondered how it would taste as a float with some vanilla ice cream.
Some may cringe at the thought but I enjoy dropping a hershey kiss or other small piece of chocolate in a Guiness or other stout. It doesn't add much flavor to the beer and at the end you are left with a tasty bit of chocolate.
Most "chocolate" beers and ales are not made with actual chocolate. They are called "chocolate" because chocolate and dark chocolate malts are used. These are malts that are roasted to the color of chocolate and may have some similar flavors to chocolate/cocoa. Only a few have actual chocolate nibs added and this is usually in very small amounts.
Hopefully Jim Dorsch will chime in so he can give you some detailed info.