When Videri co-founder Sam Ratto told us he's been begging a brewery to work with a particular type of cocoa nibs, we told him, "beg no more!"
Then he told us about these Guatamalan cocoa: chocolate aroma, super-bright raspberry flavor.
Sam and lead brewer Chais McCurry knew we'd have to take these super fruity nibs in a different direction, far from the traditional chocolate-and-dark-beer direction. We honed in on a bright, floral, and fruity Belgian Blonde -- leaning into the fruit instead of contrasting it with roast.
Come celebrate Videri's bean-to-bar and Fullsteam's plow-to-pint approach to ingredients. Two businesses committed to creativity, innovation, and direct relationships with farmers. We hope you enjoy the collaboration as much as we did!
|Grains||Vienna malt, Locally malted barley (Foundation), Flaked wheat, Two-row brewer's malt|
|Hops||Crystal, El Dorado, Magnum|
|Yeast||BSI-530 Belgian Abbey|
|Other||Locally processed Guatemala Lachua cocoa nibs, Clear candi syrup|