encompasses a wide range of confections and flavors derived from the roasted seeds of the evergreen cacao tree, native to Central and South America. Recent research suggests that cacao was first consumed by native Central Americans in the form of a fermented alcoholic beverage. It is safe to say that the flavors of chocolate are today among the favorite food flavors of people worldwide, and it is not surprising to see that brewers seek to incorporate it into specialty beers. Chocolate-like flavors can be derived from roasted malts, including a variety called chocolate malt, so named because of its color and chocolate-like flavor contribution to beer. The flavor of actual chocolate tends to be somewhat different than that of roasted malt, however, so brewers wanting true chocolate flavor will introduce chocolate or cacao at various points through the brewing process.

Although many homebrewers use commercially available cocoa powder, chocolate bars, or syrups, commercial craft brewers tend to focus on the use of the cacao nibs (chopped beans) themselves. Cacao beans contain fat and, when separated from cocoa solids, this is referred to as cocoa butter. Many commercial chocolate preparations contain cocoa butter, which is of interest to brewers because fats and oils have deleterious effects on foam formation and retention. Depending on many factors, including the means of addition and the fermentation profile, fats may or may not survive into the finished beer. Almost all commercial chocolate contains sugar; other common ingredients are vanilla, peanuts, and milk powder. Those wishing to retain purer flavors will stick with straight cacao or with baker’s chocolate. Either can be added to the boil. Another popular method is to age beer on cacao nibs postfermentation. This avoids fat extraction and gives a true cacao flavor and aroma, including fruity elements that can be lost in the production of commercial chocolate. Cacao beans, however, also contain considerable amounts of bitter tannin, and long contact times with beer can leach these astringent compounds out along with other flavors. As with other flavorings, alcohol-based extracts are available, but better producers generally avoid them. Used well, various forms of chocolate can add pleasant notes to porters and stouts, but brewers have added chocolate to many other beer styles with varying success. Some of the most interesting pair the chocolate character with sweet spice and/or chili flavors that recall ancient Mesoamerican drink preparations and currently popular forms of Mexican drinking chocolate.