PW's Year of Beer: Dogfish Head Theobroma

By Eric San Juan
Add Comment Add Comment | Comments: 0 | Posted Apr. 7, 2014

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We love beer. That's why we're devoting an entire year to discovering (and drinking) cold ones from near and far. Know of a beer worth shouting out? Send us a note at tips@philadelphiaweekly.com.

The folks at Dogfish Head do a line of “Ancient Ales” that are based roughly on chemical analysis’s of various archeological sites across the globe. Really. They’re merely an approximation of what beer might have been like in these various places, mind you, but the idea is still fun. Theobroma brings us to ancient South America for a pale yet chocolately brew that defies comparison. This beer was brewed with cocoa powder and cocoa nibs, honey, chilies and annatto (fragrant tree seeds), but the cocoa doesn’t mean this is a dark, roasty beer. It’s not. There is a delicate balance of chilies and cocoa and honey, with the ancho chilies and annatto adding a hint of spice that rounds out an otherwise sweet brew, all of it matched with a brew relying on pale sweet malts. It’s intriguing, unusual, and completely delicious. Try it out at Monk’s Café.
 

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