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<!-- m --><a class="postlink" href="www.ediblegeography.com/archaeo-alcohology/">www.ediblegeography.com/archaeo-alcohology/

"McGovern describes his collaboration with Dogfish Head craft brewers ... to create a beer based on the core ingredients of early New World alcohol: chocolate beans (in nib form, as the cacao pods are too perishable to transport from Honduras to Delaware), honey, corn, ancho chillis, and annatto. ... The result? Cloudy and quite strong (9% A.B.V.), but more refreshing than you would think: the chocolate is savoury rather than sweet, and the chilli is just a very subtle, almost herbal, aftertaste. There is almost no head."

This was Sam Calagonie's 2nd "archaeological" beer; after brewing "Midas Touch".

I've tried both (I've tried almost all of Dogfish Head's bottled beers; I'm a huge fan and they're widely available in the greater Washington D.C. area.) and I still prefer "Midas Touch" vs. Theobrama.

Theobrama is good and interesting; it's the first chocolate beer that I've had that wasn't a stout or a porter and it's definitely the lightest colored and clearest chocolate beer that I've had.

The label is an absolute work of art, here's the photo I took in D.C.
[img:2zz1rdpz]http://farm5.static.flickr.com/4042/4655712545_e357d0d9a0_m.jpg[/img:2zz1rdpz]

Adam

I always wondered how [i:1oq5vxwp]Theobromide[/i:1oq5vxwp] got its name considering it does not contain bromide.