North American Fruit Explorers mailing list at ibiblio

[Kevin Moore <aleguy33@yahoo.com>]

As a homebrewer, I can tell you, you would need to provide more information about your recipe formulation before anyone could be much help.
as far as the heat from peppers, If you remove the seeds and internal ribs, that should reduce the heat, while still allowing the fruitiness of the pepper to come through. Try putting them in your secondary and not in your kettle.
As the beer is called Theobroma, and is one of Sam Calagione's creation, I'm certain he is using chocolate in some form.

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From: Naomi Counides <naomi@oznayim.us>
To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Sent: Friday, February 6, 2009 1:14:48 PM
Subject: [NAFEX] OT Amateur Beer Brewers?

My son, Nerd Boy, went to a bar to throw darts. While there he tried
a beer called Theobroma
"Rich golden in color, with a slight haze and a thin white lace.
Fairly clean in the nose with faint notes of powdered cocoa, spicy
pepper and fermented honey. Very smooth on the palate. Medium bodied.
Creamy carbonation. Sweet up front, mead-like at times, with cereal
grains as the base and plenty of residual honey complexities. Mild
fruity esters. Notes of annato play well, lending to the sweetness a
slight nutmeg and spicy flavor. Suggestions of vanilla. Chocolate
flavors are subtly balanced in the mix, as are the chiles, which
provide a mild, peppery soft heat. The chiles become more present as
things warm, presenting themselves stronger in the finish. Soft honey
and spicy finish that eventually dries up nice and clean."
http://www.dogfish. com/brewings/ Occasional_ Rarities/ Theobroma/ 66/index. htm

He liked it and now I want to fake it. I am at the entry level of
beer making. I use extracts, mostly Cooper's. I have made beer maybe
3 times this way. I would welcome suggestions. He said it had heat
but was not at all blinding hot.

Naomi

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