Dancing with the shadows on the walls. This is rich, exuberant and lavish. We’ve used chocolate at every step of the way. High mash temp with cocoa husks from the superb Land Chocolate in the mash bed to help the wort run through while picking up a lot of flavour from the aromatic husks. Then in the boil we threw in 10Kg of cocoa. And let it sit, post ferment, on some cocoa nibs.
Thick and layered with complex chocolate flavours. Dark and rounded with a rich malt base.