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Post by revolutionsound on Feb 11, 2018 12:40:35 GMT -5
Hello all, I am a brewer and I would like to make a Mexican chocolate stout. Instead of using the typical ingredients I would like to make a chocolate and spice mixture that was available to the Aztecs and Mayans during pre-Columbian times. I would love any information about varieties of chocolate nibs and the special spices that went with them ie chilies and cinnamon ect. I am all about new and interesting ingredients and flavors. Thanks to everyone for their time and help.
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Post by chococurious on Feb 18, 2018 23:24:09 GMT -5
Hello all, I am a brewer and I would like to make a Mexican chocolate stout. Instead of using the typical ingredients I would like to make a chocolate and spice mixture that was available to the Aztecs and Mayans during pre-Columbian times. It can't be done, sorry. And if you see someone else claiming to have done it, be skeptical. Very skeptical. Why? Because nobody brews beer with corn. The distinctive taste of the Aztec chocolate drink was achieved by using corn sugars, where today we use straight sucrose, chemically identical whether it came from a beet, a sugar cane, or corn. More to the point, Aztec chocolate was made using freshly ground soft maize, and was consumed immediately after preparation. You can't put that into a bottle. If even a trace of yeast is left alive, all the corn sugars will ferment, and the bottle will explode. Microbiology versus physics? My money's on microbiology every time.
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