Telegraph Brewing Company Obscura Cacao: Rarely does a beer made with cocoa beans not turn into a dessert-ready chocolate bomb, and the ingredient is almost always used to enhance thicker, opaque styles like stout or porter. But in this collaboration between Telegraph and Twenty-Four Blackbirds Chocolate — two of the earliest innovators in Santa Barbara’s burgeoning foodie explosion — the Dominican Republic-sourced cocoa gives the orange-hued ale a roasted aroma and a sublimely bittersweet chocolate undertones, otherwise allowing the super-smooth beer’s more tropical flavors to take centerstage. Like most of Telegraph’s experimental projects, expect this one to disappear fast. See TelegraphBrewing.com and 24BlackbirdsChocolate.com.
Telegraph Obscura Cacao
Saturday, June 15, 2013
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