Fort Collins, CO – Fort Collins Brewery (FCB) releases today, Mexican Chocolate Cake stout, a decadent limited batch release that packs a bit of heat. Often known for their chocolate stouts, FCB started researching various ingredients & types of stouts as they developed their most recent chocolate stout recipe, Shot Down. “I’ve always been inspired by the flavors of Mexican Chocolate so I challenged our brewers to create a Mexican Chocolate Cake inspired stout,” said FCB Owner and General Manager Tina Peters.
Most notable about the brew is the amount of chocolate (25 gallons) utilized. FCB worked with Cholaca, a Boulder-based company offering pure liquid cacao. Unlike chocolate bars which often include additives or preservatives, Cholaca offers a liquid form that is made with only cacao, water and coconut sugar.
According to Cholaca Chief Executive Officer Ira Leibtag, Cholaca’s liquid cacao offers a premium cacao alternative for brewers. “Cholaca uses the finest cacao in the world. Since it’s already liquefied, it can be added post fermentation and there is no waste material. The result is an enhanced chocolate flavor to beer as opposed to an extracted flavor,” says Leibtag. In addition to Cholaca, the brew rests on Serrano, Pasilla and Poblano peppers to add a spicy kick.
The result is a palatable 7% ABV stout with intense chocolate flavor that is balanced by flavors of vanilla and spicy cinnamon. The combination of flavors will produce a restrained sweetness and mouthfeel that will emulate the flavors of Mexican Chocolate Cake.
Insider scoop: FCB will also be reserving a portion of the brew to age in tequila barrels, just in time for GABF..
Mexican Chocolate Cake Stout will be available on draft at the Modern Tavern as well as in participating locations in Colorado and select states, while supplies last.
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