Beer #142 - W/C 13 November 2017
BEER // In 1806 Napoleon barred British ships entering all harbours under French control which let to a continental shortage of cocoa. An enterprising chocolatier in Turin named Michele Prochet extended his limited chocolate supply by mixing it with local hazelnuts to invent a sweet spread named Gianduja. The delicious flavour combination was the inspiration for this beer although, clearly none of the Behemoth team could think of a good pun name based on the word Gianduja. Notella started as a full bodied stout made with lots of roasted and chocolate malts. Then cocoa nibs, tincture of hazelnut and Dutch cocoa powder were added to result in a beer which tastes just like... well, we'll leave that for you to decide.
Check out our video interview with Andrew below.
BREWERY // Behemoth
BEER // Notella
ORIGIN // Auckland
STYLE // Chocolate Hazelnut Porter
ABV // 7%
IBU // 25
HOPS // Pacific Jade
MALT // Caramel/Crystal Malt - 110L (Bairds), Chocolate Malt (Bairds), Harraway's Rolled Oats, Munich II (Weyermann), Roasted Barley
TEMPERATURE // Room Temperature
FOOD MATCH // Bacon Sandwich. Pretzels. Vanilla Ice Cream. S'mores.
GLASS // Porter Glass. Jam Jar