Gigantic Brews Chocolate IPA for Belmont Station’s 16th
The beer will go on tap on March 15 at Belmont Station, and there will be a limited amount of bottles (120 cases) available as well.
Here’s what Ben Love
has to say about the beer:
“Geezers was the brainchild of Carl Singmaster. He had tried some hop dusted chocolates, really enjoyed them and wanted to see if it could be reproduced in a beer.
For the beer, Van and I decided to make it a golden, rather than adding chocolate malt or debittered roasted malts. We wanted it to look like any IPA, but surprise people with the chocolate aroma and flavor. It’s hopped with Amarillo, Cascade, Centennial, Crystal and Simcoe. To add the chocolate flavor we “dry nibbed” the beer. We got in touch with Holly at Mana Chocolates and told her what we were up to. She brought us custom roasted cocoa nibs from Peru and Venezuela. That’s where we learned the nuance there can exist in nibs. The Peru was very citrusy and bridged the gap in chocolate aroma to the Venezuela, which had that very nice, fine, high end chocolate aroma. We also added some of the cocoa nib husks, which have an aroma similar to powdered cocoa.
The resulting beer is very nice and highly drinkable, with both citrusy hop and chocolatey cocoa nib aroma and flavor. It’s slightly beyond golden in color, because it picked up some color from the cocoa nibs.
It is best imbibed at around 45-50F. When it’s too cold, the chocolate aroma is really masked. You have to warm the beer to ‘open it up.’”
Congratulations to Belmont Station for 16 years of amazing beers and to Gigantic for another unique beer. Can’t wait to taste it!