They’ll be cracking open the bottles of Young’s Double Chocolate Stout in Bedford today at the news that archaeologists in Honduras have discovered that chocolate was originally just a by-product in brewing beer.
What’s more, it looks as if chocolate-flavoured beer, like DC Stout, is one of the most ancient beer styles in the world, dating back more than 3,000 years.
I don’t normally do stories I know are going to be pretty much everywhere else in the beer blogiverse, but this is a great tale, and it also gives me an excuse to print an ice cream recipe I’ve been meaning to share for some time.
The story has its roots in one of the puzzles of technological history: chocolate is made by fermenting the seeds of the cacao plant. The pulp of cacao fruit and seeds are fermented together, colouring the seeds purple. Unless you do that, you don’t get the chocolate taste. But who first thought that would be something worth doing?