Beer Review: Dogfish Head Theobroma

We were sitting at Amis in Philadelphia last weekend waiting for my sister, husband, and in-laws to join us for dinner. Grabbing a drink at the bar we thought best to order some local brews. Al spotted one of our favorite beers (not available in Florida) – Allagash White Belgian Ale – and decided on that. I spotted an unknown DFH beer (at least to me) brewed with cocoa and ancho chiles? Now I had to try that. After a sip of each beer, Al was holding the Theobroma hostage from me.

For those unfamiliar with Dogfish Head, they are the epitome of what makes craft beer great. They push the envelope, do things others wouldn’t, and are slightly crazy. But all great creations come from people that are just a little nuts. Dogfish Head got its start in Rehoboth Beach, Delaware serving microbrews and great food to summer vacationers in 1995. It wasn’t long before those vacationers craved the beer at home – mainly in the Philadelphia and DC areas. Year after year, they grew. Soon enough they were nationally recognized and distributed, their 120 minute IPA even created a phenomenon of its own. Today you can find DFH in 25 different states, although the majority of their brews stay at that Brewpub in Delaware.

Now about Theobroma…whose story may be more interesting than the beer itself. To quote the Dogfish website,

This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions. The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC.

Pretty deep for a beer, huh? Based on this discovery, Theobroma which means “food of the gods” is brewed with Aztec Cocoa Powder and Cocoa Nibs. Honey, ancho chiles and annatto (fragrant tree seeds) are added to the mix which deliver most of their flavors on the end of the palette. The beer is medium bodied with a low-hop, smooth finish. We paired this with a spicy pasta dish with jalapenos and sun-dried tomatoes. The sweetness from the cocoa balanced the spiciness of the dish on the front but didn’t overwhelm it because of the chile kick in the beer on the finish.

Overall, an interesting and complex beer and not surprisingly one of our new favorites. Want to know more? Check out this video DFH created about the beer, informative and fun!

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Posted on July 11, 2011, in Beer and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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