Ale with cacao nibs and vanilla extract
In developing this beer, Elbow and Boulevard brewmaster Steven Pauwels sought to harmonize the interplay of chocolate and malt, with each supporting and enhancing, but not overwhelming, the other. Just the right chocolate was essential. Elbow recommended Valrhona from the Dominican Republic, prized for its robust flavor and aroma, and a personal favorite. More than a mere savoring, the chocolate — in the form of nibs, or crushed, roasted beans – was incorporated into the brewing process itself.
