Geezers Need Excitement

Chocolate IPA. Geezers was the brainchild of Carl Singmaster. He had tried some hop dusted chocolates, really enjoyed them and wanted to see if it could be reproduced in a beer.

For the beer, Van and I decided to make it a golden, rather than adding chocolate malt or debittered roasted malts. We wanted it to look like any IPA, but surprise people with the chocolate aroma and flavor. It’s hopped with Amarillo, Cascade, Centennial, Crystal and Simcoe. To add the chocolate flavor we “dry nibbed” the beer. We got in touch with Holly at Mana Chocolates www.manachocolate.com and told her what we were up to. She brought us custom roasted cocoa nibs from Peru and Venezuela. That’s where we learned the nuance there can exist in nibs. The Peru was very citrusy and bridged the gap in chocolate aroma to the Venezuela, which had that very nice, fine, high end chocolate aroma. We also added some of the cocoa nib husks, which have an aroma similar to powdered cocoa. Show Less