Q Chocolate

Monday, Mai 24th 2010

Today I went brewing a new beer based on chocolate.  The event took place at the Jessenhofke demobrewery

in Hasselt.  I can tell you, it was an amazing interesting day.  I can only recommend this experience.

We started out with grinding the malts used in the beer.

This malt goes into a kettle that is getting heated till a certain temperature to change the starch into sugars and then this hot soup of malt goes into a filterdevice.  The malt is being filtered from the liquid.

After filtering the liquid is being cooked togheter with the gold of every brewer : “hop”.

The cooked liquid goes through a cooling device and is then added into a sterile barrel. The secret spices are added and the yeast togheter with some sugar (the sugar is bio Arenga Palm Sugar).  In this barrel the beer will ferment for a week convert the sugars into alcohol.

Next week, after a week of fermenting, the beer is being poured into another barrel so it can lager for a few weeks.  After this lagering, I think at the end of June, the chocolate beer will go onto bottles where it can mature for another few months or years.

Thanks to Jessenhofke demobrewery for recipe and brewing and brewmaster Gert.

Lateron, the beer will b e available for tasting purposes.

Cheers Alain