The Eagle Bay brewers have hooked up with local Margaret River chocolate makers Bahen & Co for a second year in a row to make their Cacao Stout. It uses cacao husks, a by product of the chocolate making process, which after roasting has significant flavour and complexity. The cacao husks are a waste product of Bahen & Co's chocolate making process so, with both businesses committed to being as green as they can and recycling wherever possible, they decided to find them a new use in beer. As brewer Nick d'Espeissis says: 'We are really excited to be able to use a waste product from a local chocolate making business and turn it into a delicious chocolate stout. Waste not, want not!â?
The cacao husks originate from single origin farms in Brazil and Madagascar and were added to the mash. The resultant beer is "black in appearance featuring aromas of bittersweet dark chocolate and roasted coffee" with a palate we're told is "rich and robust with hints of cocoa and coffee from the dark malts and the cacao husks."