Ravens Brewing Co. – Hot Chocolate Porter

Ravens Brewing Co. – Hot Chocolate Porter

Rating

4 out of 5
Appearance
3.75 out of 5
Aroma
3.25 out of 5
Flavour
3.5 out of 5
Mouthfeel

Total

3.6
3.6 out of 5

Overview

  • Beer Style: Chocolate Porter
  • Brewery: Ravens Brewing Company
  • Release Date: December 11, 2015
  • Pros:

    Powerful chocolate aromas and flavours

  • Cons:

    Flavour is a bit one dimensional

  • Conclusion:

    A beer that will delight chocolate lovers but lacks complexity beyond the chocolate

Ravens Brewing Hot Chocolate Porter BottleRavens Brewing – Hot Chocolate Porter Review

Ravens Brewing in Abbotsford released their Hot Chocolate Porter as a seasonal release late 2015 and what better way to warm up during the cold and dreary months than with a beer made in the likeness of your favourite winter beverage?  The beer pours a deep, cloudy black with two fingers of brown head with some mild lacing.  The head remains on top of the beer far longer than expected which makes for a great appearance in the glass.  The aroma is all cocoa with hints of milk chocolate and hazelnut, and smells much like opening a high-quality chocolate bar from the foil.  In the mouth, the taste is of milk chocolate up front with a hint of vanilla.  These flavours give way to roasted tones and a dark chocolate bitterness on the finish.  If you love chocolate, this beer is definitely for you.  Ravens Brewing has certainly created a beer that lives up to its name – this beer is a mouthful of chocolate!

Alcohol – 6.0%
IBU – 25
Size – 650mL
ravensbrewing.com

Ravens Brewing Hot Chocolate Porter Bottle and GlassRavens Brewing Hot Chocolate Porter Close-up

About Author

Jeremy Nemanishen

Jeremy is the founder of craftbeervancouver.ca and a contributor to Beer Me BC. He has a passion for promoting all things relating to craft beer. To learn more about the beermebc.com editorial team visit beermebc.com/the-beer-me-bc-team/.

3 Comments

  1. Mike March 3, 2016
    • Jeremy Nemanishen March 4, 2016
      • Mike March 4, 2016

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