Cocoa nibs are popular for adding flavour and texture to Stout and Porter styles. They are generally added in the last 10 minutes of boil, but also in mashing or in dry hopping.
Cocoa beans are the seeds of the fruits of cocoa tree. Oval and flat, similar in shape to almonds, they are enclosed in a sour pulp. Purple-brown in colour, cocoa beans contain fats, sugars, colourants, alkaloids and albuminoids.
Aromatics: Cocoa, acidity, earthy.
Dosage suggestion: 30 g / 20 L when added late in wort boil
Origin: Haiti
May contain traces of NUTS, SOY, BARLEY, WHEAT, OAT, SPELT, RYE