Roasted Cacao nibs from Ecuador.
Cacao nibs are the crushed seeds of the cacao plant from which chocolate is made. They can be used to add a rich cocoa/chocolate aroma and flavor to beer.
Dosage depends on the beer and the amount of flavor desired. We tend to recommend 2-4 oz. per 5 gallon batch as a starting place. The nibs can be added late in the boil, but keep in mind this will extract some bitterness out of the nibs. For a smoother contribution, add in the secondary for a week or two. Cacao nibs are a great addition to dark beers such as brown ales, porters, and stouts, but feel free to experiment with this fun ingredient in other styles as well!
Customer ReviewsWrite a review
Not a lot of actual cocoa flavor. Added to the simply Stout, which I really like and thought this could give it another level. It added bitterness with a cocoa aroma. I did let them sit the entire 2 weeks of secondary fermentation, so I'm not sure if that was too long.