experimental beers with a botanical twist

cacao

“The dried and fully fermented seed of Theobroma cacao” (Wikipedia). For brewing, it’s best to use cacao nibs in the secondary.

Mole Negro Stout

Mole Negro Stout

Such a delight to discover a widely used Mexican herb, hoja santa or Mexican pepperleaf, that has nearly the same taste as sassafras! It helps me bridge the cultural gap between Pennsylvania, where I brewed this, and Oaxaca, whose mole negro recipe inspired this twist on chocolate stout.