Cacao Nibs are an excellent way to impart subtle coco and chocolate flavor into your beers. These are widely used in stouts and porters, but would make a great addition blended into many beers.
We have great luck using 4 oz per 5 gallons of beer. Sanitize the nibs in a hard alcohol like vodka, then age them in secondary fermentation for at least 2 weeks.
These nibs have been sourced from a chocolatier in the Bay Area
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