Hopferei Hertrich Veto

Our chocolate bear. Malty. Significant. Excellent!

Here you can find it

The loner among the beers.


Awards:

2018 Platinum – Meininger’s International Craft Beer Award
2018 Grand Gold – Frankfurt International Trophy ©
2017 Platinum – Meininger’s International Craft Beer Award
2016 Gold – Meininger’s International Craft Beer Award

Description

The chocolate bear is a stout (see below), which has wonderful chocolate and roasted notes due to the combination of different types of malt.

The chocolate bear can be served with a Mexican dish or as a typical dessert beer.

Here are the “technical” data of our brewing specialty:

ABV: 6, 5% (previously 7% vol.)
Original wort: 16.9 P
IBU: about 20
EBC: 138
unfiltered
Top fermentation

Malt: Barley malt (Munich, Vienna, Caramel malt, roasted malt), wheat malt, barley flakes and oatmeal
Hops: Willamette, Hallertauer Mittelfrüh

Brewing procedure: infusion

Tasting notes:

Deep black and cumbersome, the chocolate bear crawls out of its cave into the bulbous glass.
Immediately, the first paw of the intense roasted malt note, reminiscent of espresso and strong, dark chocolate.
On the tongue, he then becomes a dancing bear, because cocoa and coffee notes dancing together with a soft mouthfeel and a restrained recency.
In the finish, the soft winter-fur overall impression is completed by a gentle hop and roasted malt bitterness. The alcohol hides discreetly in his cave between the dark flavors.

But don’t be a fool: The chocolate bear may seem cute and velvet, but he can send you with his 6.5% Vol paw directly into the comforting hibernation.

Drinking recommendation:

Open fridge-cold and experience how the espresso note turns into tender chocolate with rising temperature.

The beer style “Stout”

Stout originally comes from the beer style “Porter”. A top-fermented beer that was first mixed in London in the 18th century from three different ales and whose properties were united in one beer by a brewer named Harwood . This beer was especially popular with porters in London, as it was also a nutritious drink for the hard work. In the 19th century, Porter was brewed in Britain in many variants and starches. Strong Porter was named Stout-Porter and eventually shortened to the name “Stout”. Specially roasted malts give the chocolate bear the intense espresso and chocolate notes.

Analysis of the batch with best before date “13.01.2018”
Alcohol content: 6.5%
EBC: 117

The Chocolate Bear wheel of flavor

Source: Meiniger International Craft Beer Award 2018

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