Saint Arnold Gets Chocolatey With Icon Blue – Chocolate Weizenbock
(HOUSTON, TX) – Craft chocolate lovers will soon be able to get their cocoa fix from craft beer. Next week Saint Arnold Brewing Co. (www.saintarnold.com) is releasing Icon Blue – Chocolate Weizenbock brewed with cocoa nibs sourced from local chocolatier Tejas Chocolate Craftory.
Saint Arnold Icon Blue – Chocolate Weizenbock is a traditional Weizenbock with a big malty sweetness, banana and clove esters from the hefeweizen yeast, and a chocolate malt flavor from the black malts. Brewing operations manager Stephen Rawlings developed the beer and uses the same recipe previously used for Bishop’s Barrel No. 4. However, the Saint Arnold Icon Blue – Weizenbock did not use bourbon barrels for aging, giving the cocoa nibs more prominence this time around.
“It’s like a chocolate banana split in beer form,” said Rawlings.
Scott Moore Jr., the founder and chocolate maker for Tejas Chocolate Craftory, visited the brewery and sampled nibs from different regions with the brewers before the group selected Ecuadorian nibs. For this specialty brew Moore Jr. roasted 125 pounds of cocoa nibs using a drum rotisserie in a custom-built brick barbecue pit.
“I find the roasted cocoa nibs highlight the malty and fruity notes in this brew,” said Moore Jr.
Tejas Chocolate Craftory, like Saint Arnold Brewing Co., is a locally owned independent business with a heavy emphasis on using the finest ingredients and giving back to the community.
“Whenever possible, we like to partner with other independent businesses to deliver the best products to our customers,” said Saint Arnold founder/brewer Brock Wagner. “The people at Tejas Chocolate Craftory have been amazing to work with over the years and I’m excited to bring back Weizenbock.”
According to researchers, the history of chocolate and beer goes back thousands of years. Cacao residue was discovered in pottery fragments dating from 1100 B.C. to 800 B.C in Honduras. They believe it was accidentally discovered by Central American Indians using cacao seedpods to make beer. The beer makers fermented the seedpods and then use the pod pulp to make the beer. Then, they used the discarded fermented cacao seeds to make a chocolate non-alcoholic beverage for special occasions such as weddings and births. Today, people around the world drink both beer and chocolate for special occasions.
Saint Arnold Icon Blue – Chocolate Weizenbock is best enjoyed at 55° to 60° F. For optimal chocolate flavor, drink fresh.
Beers in the Saint Arnold Icon series have limited release availability, typically three months, and will be available in six-pack bottles and on draft in Texas and Louisiana. More information on the Icon Series is available here: http://www.saintarnold.com/icon/
Icon Blue Chocolate Weizenbock Specifications:
Style: Traditional Weizenbock with Cocoa Nibs
Bitterness: 24 IBU