Organic Cocoa Nibs

Add a chocolate hit to your dark ales, porters and stouts.

Cocoa nibs are the raw product used to make chocolate. Cocoa nibs are preferred over cocoa powder when brewing as they will not leave a grainy, rough texture in the final product and are free of additives commonly found in cocoa powders. 

Cocoa Nibs provide a nutty texture with subtle chocolate notes and a warm lingering flavour. Used for brewing dark ales, the dosage of these nibs can vary based on the recipe. Perfect for beer enthusiasts looking to give their brew a subtle chocolate character.

Dosage:

Beer: Add 100g - 200g of cocoa nibs to your fermenter for the most impactful flavour. Cocoa nibs are a natural product and as a result will need to be sanitised by either boiling them or soaking them in alcohol. Alcohol is the preferred method as it assists in the dissolution of polar compounds responsible for flavour in the nibs. Cocoa nibs will impart more flavour the longer they are left to soak. To get a balanced flavour we recommend adding 2-3 days before fermentation finishes and allowing the finished beer to soak on the nibs while tasting the beer until the desired flavour is reached. Higher doses of cocoa nibs can also add bitterness and a light astringency which can add complexity to bigger dark ales.

Storage:

Store in a cool dry place and reseal packaging after opening.