In the Cincinnati neighborhood of Over the Rhine—an enclave that housed much of the city’s German population in the 19th century and served as the de facto brewery district—Maverick Chocolate is working with breweries in the city’s thriving craft beer scene to provide cacao for a range of beers.
The most recent example is Black Forest Gateau, a strong and elegant Imperial Stout brewed at the Sam Adams taproom in Over the Rhine. Brewed with cherry and cacao and aged in bourbon barrels, the beer was released for Valentine’s Day as a package with a bar of Maverick Tanzania 80% dark chocolate made with the same cacao used in the beer.
In this episode I talk with Paul Picton, co-founder of Maverick, about his collaborations with Cincinnati breweries, as well as Chris Siegman, head brewer at Sam Adams Cincy, about Black Forest Gateau.
Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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