"When I think about love, beer is never far behind, and one of the great pairings of culinary history is beer and chocolate. The two work so well together, though the idea of pairing them came about largely after the craft beer movement became more popular in the 1980s and early '90s. With so many different, new kinds of beer suddenly available, chefs and brewers were looking for new ways to showcase the versatility of craft beer."
"Ales such as stouts and porters are a great place to start because they both use roasted malts, which often will impart chocolate aromas and flavors. There's even a type of specialty malt known as chocolate malt, which, while not having any chocolate in it, commonly provides roasted coffee - and yes, cacao - notes in the beer. More recently, brewers have realized that using actual chocolate - often in the form of cocoa nibs - does the same but with less burnt or roasted"
February brings the Super Bowl in Santa Clara, Valentine's Day and San Francisco Beer Week, which runs Feb. 20 to March 1. Beer and chocolate form a classic culinary pairing that gained prominence after the craft beer movement of the 1980s and early 1990s. Pioneering beer writers and Bay Area chefs organized early pairing dinners and Valentine-themed beer dinners with chocolate. Ales such as stouts and porters use roasted malts that impart chocolate aromas and flavors. Specialty chocolate malt contributes roasted coffee and cacao notes. Brewers also add cocoa nibs, cocoa powder, chocolate syrup or bars to create chocolate-infused beers that pair well with chocolate.
Read at Boston Herald
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