Cacao and fermentation have always worked hand in hand. Before it ever met sugar, cacao was fermented, roasted, and refined — a transformation not unlike what happens in the brewhouse or the stillroom. When you bring it into commercial production, you’re working with an ingredient that can deliver consistent, repeatable flavor at scale.
Our Brewer's Blend was developed with that in mind. It’s a specially roasted and winnowed mix chosen for clean extraction, stable flavor expression, and none of the fat or haze that wreak havoc on head retention or clarity in production batches. It has been tested and tuned by breweries and distilleries across the country — engineered for efficiency, reliability, and lot-to-lot consistency.
Use it like any botanical: timing, temperature, and contact matter — especially in volume.
In beer, late-boil or whirlpool additions will give you clean chocolate expression without unwanted load on your system. In spirits, controlled macerations offer everything from bright cocoa to deep fudge and roast. It pairs seamlessly with vanilla, chili, barrel char, and darker malts, while offering surprising lift in lighter styles.
If your goal is dependable, scalable flavor — whether for a seasonal stout, a year-round flagship, or an infused spirit — this category contains the ingredients built for production environments. Each product is roasted and prepared specifically for breweries and distilleries needing reliable supply for 25-pound orders and up.
Running pilot batches or early recipe development? Smaller test quantities are available in our Retail Brewing Cacao collection.
Read more about brewing with cacao and John’s deep dive on brewing with chocolate.
