The Top 10 Chocolate Beers
This Top Ten List of Chocolate Beers is from the results of the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. These chocolate beers use “dark” chocolate or cocoa in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. Under hopping allows the chocolate to contribute to the flavor profile while not becoming excessively bitter.
1. Double Astral – Third Eye Brewing – Ohio
2. Fudge Sickles – Fort George Brewery – Oregon
3. Whistler Winter Dunkel –Whistler Brewing Co – Canada
4. Midnight Hike – River North Brewery – Colorado
5. Chocolate Stout – Fort Myers Brewing Co – Florida
6. La Fawnduh – Darkness Brewing – Kentucky
7. Triple Chocolate Viator Obscura – Wandering Monsters Brewing Co – Ohio
8. Table Talk Brownie Lave Pie Stout – Wormtown Brewery – Massachusetts
9. Chaos Grid: The Penultimate Course – Modern Times Beer – California
10. Chocolate Rain– The Bruery – California
History of Chocolate Beers
The origins of chocolate beers can be traced back to ancient Mesoamerican civilizations, particularly the Aztecs and Mayans, who revered cacao as a divine gift. They brewed beverages combining cacao with maize, chili, and other spices, often consumed during rituals or by elites. These early concoctions, like the frothy “xocolatl,” were fermented but bore little resemblance to modern beer, lacking barley or hops. European explorers in the 16th century encountered these drinks and brought cacao back to Europe, where it initially gained popularity as a sweetened, non-alcoholic beverage. By the 17th and 18th centuries, European brewers began experimenting with cacao in beer, inspired by the growing fascination with chocolate. Early examples, such as those in colonial Mexico and Spain, blended cacao into porters and stouts, leveraging the dark, roasted malts to complement chocolate’s rich, bitter notes.
The modern revival of chocolate beers emerged during the late 20th-century craft beer renaissance, particularly in the United States and Europe. Brewers like Young’s Brewery in England and Brooklyn Brewery in New York introduced chocolate stouts in the 1990s, using cocoa nibs, chocolate malt, or chocolate extracts to enhance flavor profiles. These beers capitalized on the synergy between roasted barley and chocolate’s complex sweetness, creating robust, dessert-like brews. The style gained traction as craft brewers pushed boundaries, incorporating cacao in various forms—raw nibs, powdered cocoa, or even chocolate bars—into stouts, porters, and even lighter ales. Today, chocolate beers remain a niche but beloved category, with seasonal releases and experimental brews showcasing innovative pairings like chocolate with coffee, vanilla, or chili, echoing the ancient Mesoamerican roots while appealing to modern palates.
Top 10 Beers in America – Ales Lagers Specialty Barrel Aged