Brasserie Fantôme - Chocolat
Serving Temperature:45–52° F
Suggested Glassware:Tulip, Teku, or Goblet
The Fantôme Chocolat pours a hazy orange amber to brown with a cap of off-white foam leaving behind just a hint of lacing with every sip. Up front we are welcomed by soft notes of cocoa powder and earthy chilis alongside subtle lactic and farmhouse vibes. The inviting aromas continue with toasty grains, bready malt, and light flashes of caramel accompanied by notes of barnyard. After another swirl or two we’re greeted by light toffee and yeasty esters, hints of orange peel, dried grass, and subtle floral hop aromas. Light aromas of carrot and coriander emerge, accompanied by a wheaty essence. With a bit of warmth, we detect notes of figs and dates, but without cloyingly sweet or sugary expressions.
On the palate are notes of cocoa and chili pepper that lead the way to dried herbs and grassy flavors. A nice earthy undertone is present from start to finish, first sip to last, as well as crisp acidity balanced by toasty malt. With each sip we uncovered layers of dried citrus peel, a touch of molasses, light hoppy bitterness, and hints of dried banana and nuts. We were also intrigued by notes of red apple skin, dashes of pepper, and hints of biscuit, with a bit of chili pepper heat to round the flavors.
The Fantôme Chocolat is a medium bodied beer with lightly aggressive mousse and a lengthy finish exhibiting light tartness, semi-sweet cocoa, and earthy chili pepper.
The Fantôme Chocolat can be aged for many years to come, though it is ready to drink now. Try it with grilled meats incorporating cocoa powder and chili powder in the rub, Mexican chicken adobo, or New Mexican pork adovada, with dark chocolaty desserts finishing the meal.
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