"February is the month for love - and beer - if not necessarily in that order. This month brings the Super Bowl in Santa Clara, then Valentine's Day and, finally, San Francisco Beer Week, which has been shifted to later this month to accommodate the Super Bowl. It'll run Feb. 20 to March 1. When I think about love, beer is never far behind, and one of the great pairings of culinary history is beer and chocolate."
"Ales such as stouts and porters are a great place to start because they both use roasted malts, which often will impart chocolate aromas and flavors. There's even a type of specialty malt known as chocolate malt, which, while not having any chocolate in it, commonly provides roasted coffee - and yes, cacao - notes in the beer. More recently, brewers have realized that using actual chocolate - often in the form of cocoa nibs - does the same."
February features the Super Bowl in Santa Clara, Valentine's Day, and San Francisco Beer Week running Feb. 20 to March 1. Beer and chocolate form a classic culinary pairing that rose alongside the craft beer movement in the 1980s and 1990s. Pioneering beer writers and chefs helped popularize beer-and-chocolate dinners and Valentine's themed events. Stouts and porters use roasted malts that often impart chocolate aromas and flavors. Chocolate malt provides roasted coffee and cacao notes despite containing no chocolate. Brewers increasingly add cocoa nibs, cocoa powder, chocolate syrup, or chocolate bars to beers. Chocolate-infused beers paired with pieces of chocolate can produce complementary and sometimes magnificent flavors.
Read at The Mercury News
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