Cholaca’s pure liquid cacao ingredient is now available in 1.5 gallon, 5 gallon and 50 gallon size wholesale quantities for your next chocolate beer brew!
FOR BREWMASTERS, BY BREWMASTERS: Event Invite!
How to brew the best chocolate beer with Cholaca
Monday, October 2 @ 5:30 pm – 8:00 pm
Learn how to brew the best chocolate beer from the world’s best brewmasters! Join Cholaca, the special pure liquid cacao ingredient, in the best chocolate beers, for a complimentary pre-GABF, brewers invite only, craft beer industry event. We’ll feature a panel discussion and beer tasting for craft brewmasters on brewing chocolate beer with the brewmasters and their beers from Oskar Blues brewery, Left Hand Brewing, Copper Kettle Brewing Company and Sleeping Giant Brewing Company.
Join Cholaca as we showcase the very best chocolate beers and the secrets on how to make them from the brewers themselves via this dynamic and brewers only, invited required, panel discussion. Kick off your GABF week just right! The evening will feature a complimentary chocolate beer tasting on Monday October 2, 2017 from 5:30-8pm. Attendees will enjoy sampling Cholaca brewed chocolate beers from some of the best craft breweries in the country plus there will also be Cholaca sampling and question and answer time with our brewmaster panel. Plus, meet lots of other brewers making Cholaca brewed chocolate beers and swap tips and tricks over every so tasty chocolate porters, stouts and more. Learn about seasonal vs year round options and also meet our contract brewers! RSVP by Sept 6, 2017 to firstname.lastname@example.org. Space is limited for this complimentary event.
Cholaca Dosage rates
Note: Dosage quantities will vary based on how flavor forward you want your chocolate to be.
For craft breweries
½ gallon to 1 gallon should be added per bbl.
Click below for more craft brewer dosage info.
For home brewers
Add 18-32oz per 5-gallon batch.
Click below for more home brewer dosage info.
THE BREW PROCESS: CACAO NIBS VS. CHOLACA
Quick Need to Know for Chocolate Types:
Bean: un-roasted seed from a cacao pod
Cocoa Nibs: roasted, de-hulled cocoa beans
Cocoa Powder: mostly pure cocoa solids which cocoa butter (fat) has been pressed out of
Cocoa Mass: Ground up nibs. A thick pasty substance resembling thick melted chocolate
Criollo: A variety of T. cacao that produces complex flavored chocolate
Forestaro: The commonly grown variety of T. Cacao that is easy to grow
Cholaca: Pure liquid cacao
Cacao can be delivered in various forms of chocolate as identified above. Though all of these can technically be used in the brew process, Cacao nibs have been the most common for brewers up to this point when making a chocolate beer. Well guess what brewmasters?! Our pure liquid cacao offers not only an easier brewing process, but actually adds more flavor to the beer!
To begin with from a process perspective, it is much easier to add a liquid to a liquid as opposed to adding solids to liquids. Or more accurately, removing liquids from spent solids such as cacao nibs. While most brewers have found ways to proactively deal with this issue, in large amounts, solids like nibs can clog or even damage equipment such as hoses, pipes, valves, pumps, and drains. Cholaca in it’s pure liquid form, poses none of these issues and virtually no extra clean up is needed. Additionally, Cholaca allows for nearly immediate results for flavor assessment and adjustment as opposed to waiting for the flavors from a solid to infuse. This is also useful when performing benchtop sensory trial when determining how much cacao flavor you may want in a particular beer. “With the attention to quality that brewers have regarding their hops, grain and even water, I’m surprised by the poor quality of cocoa that goes into some beers. We’re hoping to change all that,” say’s Ira Leibtag, CEO of Cholaca.
As a result, Cholaca is rapidly growing as a “brewmaster favorite!” Cholaca has currently partnered with over 60 breweries to create all kinds of chocolate beer, with many more prospects in the works. Stay tuned for all brand new chocolate beer releases in 2017 featuring Cholaca as the “special chocolate ingredient.”
Plus, check out just how much these brewmaster’s love using cholaca below…
“Cacao nibs are bulky and expensive, and if added directly to a tank, must be enclosed in a sanitized mesh bag, which is not optimum for infusion into the finished beer. If not enclosed as such, they may clog hoses, ports, pumps, valves, etc. Cholaca, being liquid, infuses more readily, requires no bagging, and thus requires less to be added and is therefore cheaper.”
– Jason Yerger – Ghostfish Brewing
“Cacao Nibs take up to two weeks to impart the desired flavor into the beer, with Cholaca we can get our desired flavor overnight. Cacoa Nibs are also more difficult to work with; they must be added to the Fermenter in bags and the bags must be pulled out through the doorway before any cleaning can be done. Any by-product from the Cholaca can be rinsed down the drain. If anything the chocolate flavor we get from the Cholaca is cleaner and more predictable than the cacoa nibs we have used in the past.”
– Max Filter – Renegade Brewing
“Liquid is quicker to infuse in brew and easier to introduce as liquid vs nibs. Cleanup afterwards is nonexistent with liquid and you also don’t need to use a large amount of liquid vs. nibs where it involves a large amount to equal liquid (liquid is pre-pasturized).” We just loved using Cholaca in our Blood Orange Chocolate Porter!”
– Dan Ditslear – 300 Suns Brewing Company
“What we like better about Cholaca is the flavor. With just nibs, we tend to get a more waxy muddled chocolate flavor in the beer. With Cholaca, and the fact that the entire nib is liquidized, we get a much more complex and depth of chocolate flavor that actually tastes like a 95% dark chocolate rather than chocolate flavored wax. Its a simply superior product that allows for maximum flavor extraction and use in the beer. Will never go back to nibs. The aroma is superior as well. No need to touch it up with flavors or extracts.”
– Bret Kollman Baker – Urban Artifact Brewing
Cholaca in the Brewing Process
Cholaca is made with the best cacao in the world. It gives brewers a new premium alternative to nibs, powders and extracts. It is available in three varieties: unsweetened, lightly sweetened and sweetened to achieve the flavor profile you desire. All contain pure organic cacao and water. The sweetened varieties also contain organic coconut sugar.
Easy to Use
Cholaca is easy to use in a beer environment. When added post fermentation, Cholaca drops out of suspension in several days leaving behind bright, chocolate-enhanced beer.
Cholaca is made from the finest cacao in the world. Cholaca is converted into a water based liquid through a proprietary process.
Easy Clean Up
Less waste than brewing with cacao nibs & powders… more efficient brew process
Used by the best brewers in the world
– Tim Matthews: Head of Brewing Operations at Oskar Blues Brewery
– Todd Thibault: Culture Czar, Breckenridge Brewery
– Dan Ditslear, 300 Suns Brewing Company
– Jason Yerger, Ghostfish Brewing
– Bret Kollman Baker, Urban Artifact Brewing
– David Lin, Comrade Brewing Co
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