"When I think about love, beer is never far behind, and one of the great pairings of culinary history is beer and chocolate. The two work so well together, though the idea of pairing them came about largely after the craft beer movement became more popular in the 1980s and early '90s. With so many different, new kinds of beer suddenly available, chefs and brewers were looking for new ways to showcase the versatility of craft beer."
"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 but with less burnt or roasted character."
February features the Super Bowl in Santa Clara, Valentine's Day and San Francisco Beer Week, shifted to Feb. 20–March 1 to accommodate the Super Bowl. Beer and chocolate pairing rose alongside the craft beer movement in the 1980s and early '90s, prompting chefs and brewers to create pairing dinners. Ales like stouts and porters complement chocolate because roasted malts often impart chocolate aromas and flavors. Specialty chocolate malt provides cacao and roasted coffee notes, while brewers also add cocoa nibs, cocoa powder, chocolate syrup or bars to enhance chocolate character with less burnt or roasted edge.
Read at www.mercurynews.com
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