Cholaca allows you to enhance your beer by actually adding chocolate into the beer instead of trying to extract chocolate flavor from cacao nibs or powders, leaving a rich, smooth, chocolate tasting beer!

HOMEBREW USAGE

Storage:
Store at room temperature. Cholaca is aseptic and no refrigeration is required.

Instructions:
Prior to use, place Cholaca in a sink or bucket of hot water from your tap (NOT BOILING HOT). Ensure Cholaca is fully liquefied before adding. Knead bag if necessary to help break
down any chunks.

Cholaca Dosage Rate:
Add 18-32 oz. of Cholaca per 5 gallons during secondary fermentation depending on how flavor forward you want the chocolate to be. Gently stir.

TIP: To help avoid oxidation, add Cholaca to the secondary fermenter before racking
beer. Once Cholaca is in the secondary fermenter rack your beer on top of it.
This will cut down the amount of stirring needed

Cholaca Benefits:

Easy to use: Cholaca is easy to use in the brewing environment. When added post-fermentation, Cholaca drops out of suspension in several days leaving behind bright, chocolate-enhanced beer. There is also no clogging of filters and virtually no residue.

Consistency: Using Cholaca in post-fermentation to craft chocolate beers results in a chocolate enhanced (not extracted) flavor. This also creates consistency from batch to batch.

Quality: Cholaca is made with the best cacao in the world, sourced directly from farmers and co-ops in Ecuador and Colombia. It is completely free of additives and emulsifiers.

Shelf stable: Cholaca is an aseptic product and can be stored at room temperature.