| Cholaca is made from the finest cacao in the world. Cholaca is converted into a water based liquid through a proprietary process. Cholaca is easy to use in a beer environment. When added post fermentation, Cholaca drops out of suspension in several days leaving behind bright, chocolate-enhanced beer. Cholaca is made with the best cacao in the world. It gives brewers a new premium alternative to nibs, powders and extracts. Less waste than brewing with cacao nibs & powders… more efficient brew process |
Cholaca® Benefits:
Easy to use: Cholaca® is easy to use in the brewing environment. When added post
fermentation, Cholaca® drops out of suspension in several days leaving behind bright,
chocolateenhanced beer. There is also no clogging of filtersand virtually no residue.
Consistency: Using Cholaca® in post fermentation to craft chocolate beers results
in a chocolate enhanced (not extracted) flavor. This also creates consistency from batch to batch.
Quality: Cholaca® is made with the best cacao in the world, sourced directly from
farmers and co-ops in Ecuador and Colombia. It is completely free of additives and emulsifiers.
Shelf stable: Cholaca® is an aseptic product and can be stored at room temperature.
| Usage Guide HOMEBREW
Storage: Store at room temperature. Cholaca® is aseptic and no refrigeration is required.
Instructions: Prior to use, place Cholaca® in a sink or bucket of hot water from your tap (NOT BOILING HOT). Ensure Cholaca® is fully liquefied before adding. Knead bag if necessary to help break down any chunks. Cholaca® Dosage Rate: Add 18-32 oz. of Cholaca® per 5 gallons during secondary fermentation depending on how flavor forward you want the chocolate to be. Gently stir.
TIP: To help avoid oxidation, add Cholaca® to the secondary fermenter before racking beer. Once Cholaca® is in the secondary fermenter rack your beer on top of it. This will cut down the amount of stirring needed
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