The Sensory Series is back! Joinus at The Bruery – Terreux Tasting Roomwith Keith Pumilia, ourManager of R&D and Barrels, and Chief Chocolate Officer of TCHO Chocolate, to walk through the complexities and nuance that cacao nibs can impart upon our barrel-aged imperial stouts. This experience includes 5 tasters of the same barrel-aged imperial stout, each of which was treated with the same dosage of a different origin cacao nib. Keith will walk you through our innovation process and how we assess cacao nibs for use in beer, and talk to the differences in flavor derived from the unique origins. Seatings are limited. Member discounts do not apply.

Learn more about our friends at TCHO Chocolate here.

When:

• Wednesday, 2.23.22 at 6:30 PM PST

Where

• The Bruery – Terreux Tasting Room located at 1174 N. Grove St., Anaheim, CA, 92869

What

• 1 flight (five 3oz pours) of a pilot bourbon barrel-aged imperial stout treated with different TCHO Cacao nibs
• Bourbon Barrel Aged Imperial Stout with Ghana Cacao Nibs
• Bourbon Barrel Aged Imperial Stout with Ecuador Cacao Nibs
• Bourbon Barrel Aged Imperial Stout with Madagascar Cacao Nibs
• Bourbon Barrel Aged Imperial Stout with Haitian Cacao Nibs
• Bourbon Barrel Aged Imperial Stout with Belize Cacao Nibs

• 5 Chocolates provided by our friends at TCHO chocolates
• Born Fruity – Deep fruit notes
• Aww Nuts! – Almond Butter and Sea Salt
• Dark Duo – Lush & Fruity Cacao Truffle
• Holy Fudge – Dense and Fudgy Truffle
• Toffee Time – Caramel, Oat Milk, Toffee, Sea Salt