Cocoa Mole Ale - New Belgium Brewing

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Cocoa Mole Ale

- Lips of Faith

STORY

Say Hola to a spiced up ale full of cocoa and ancho, guajillo, chipotle peppers. But don’t fear the heat, because plenty of caramel and chocolate malts bring a smooth, complex flavor to our Cocoa Molé. Scents of cinnamon when poured will have you saying, “¡Olé for molé!”

BEER FACTS

Birthdate: January, 2012

Body: Medium - Full

Hops: Target

Malts: Pale, C-80, Chocolate, Dark Chocolate

Fruits/Spice: Cocoa, Chili, Cinnamon

Aroma: Chocolate, lots of roasted red chilis, Notes of dried dark fruits.

Mouthfeel: Medium body with lots of lingering heat from chilies and 9% ABV – OLE!

Flavor: Bittersweet chocolate, red chili flavor and heat- porter de mexico!

Visual: Deep mahogany with hints of cranberry red, creamy dense head with strong lacing

Food Pairings

Chili Rubbed Hanger Steaks or Mahi Mahi with Cocoa Mole Lauren Smaxwell, General Manager and Executive Chef at Brewmaster's, Downtown Raleigh, NC. print recipe Chili Rubbed Hanger Steaks or Mahi Mahi with Cocoa Mole My reasons for the Hanger Steak pairing were because the beer is such a full body of flavor, it needs something strong to carry it and not fall off in the distance. Same reason I picked Mahi Mahi as the fish option. Its a meaty fish that can take a heavy seasoning without getting lost in the meantime. The rub itself just sounded logical to me. Who doesn't want spice with a beer that has mole in the name? This is a very simple rub that can be used on any beef or any meaty fish. Chili Rub paired with New Belgium Cocoa Mole 3 Tbsp. Chili powder A pinch cayenne pepper 1/4 tsp. cumin 1 Tbsp. Salt 1/4 tsp. black pepper 1 tsp. dark cocoa powder 2-3 cloves garlic, smashed into an almost a paste 1 Tbsp. fresh thyme (or 1 tsp. dried thyme) Olive oil For Beef: Mix all the dry ingredients: chili powder, cayenne, cocoa powder, cumin, salt, and pepper Rub the steaks with the olive oil, garlic, thyme, and dry rub until thoroughly coated Place steaks in a zip lock bag and put in fridge overnight To cook just pull out of the bag and place on grill, cook to desired temperature For Fish: Use the same procedure except do not put in fridge overnight Let fish sit with marinade for 15-20 min before cooking. If grilling fish is tricky for you, pan searing, broiling, or baking work as well. For the complete dinner dish we paired these with grilled asparagus and herb roasted fingerling potatoes. Rice and a cilantro garnish would also work well with this dish and the beer. Cheers!
The ever classic Snicker Doodle Sarah VanVlerah, Liquid Center Lead Vocalist print recipe The ever classic Snicker Doodle The experience of biting into a soft, dense, and warm Snicker Doodle followed by a zingy and cold sip of Cocoa Mole will make you melt. The warm (in temperature and in spiciness) of the cinnamon on the Snicker Doodle is more intense than you may think. The cold Vietnamese cinnamon in Cocoa Mole will actually tone down the cookie’s heat (temperature and spiciness) in an unexpected way, while still retaining the delightful bite of Cocoa Mole’s three different peppers. Cocoa Mole also adds a dimension of, obviously, cocoa, which is a bitterness perfectly balanced by the cookie’s sweetness. Forget milk and cookies: Cocoa Mole and cookies!