Cacao nibs are crushed seeds from the Cacao plant. It is these seeds that are the key ingredient in chocolate. While not technically chocolate themselves, these nibs do have a wonderful coco smell to them, and will provide a very subdued coco-like flavor to any beer.
Simply add the nibs to your secondary fermenter or keg for a couple of weeks (4 ounces per 5 gallons is a great place to start), allowing the beer to draw out the subtle flavors and aromas of the cacao nibs. You can even leave the nibs inside the keg for as long as 8 months! They can also be used in the boil or mash - wherever you would like to experiment with them. Any addition of the nibs pre-boil will impart some bitterness, so use a lot less than you would when adding them to a keg.
Our cacao nibs go great with darker beers like porters and stouts, but could blend with any beer - perhaps a wit or a saison!
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