In the heart of Amsterdam, brewer Jason Pellett has introduced an innovative recipe for a hop-forward pale ale that incorporates the fruity pulp and nibs of cacao fruit. This unique approach adds layers of flavor to the beer, blending fruity and spicy notes with the distinctive character of the cacao seeds. Pellett's journey began in Atlanta at Orpheus Brewing, where he first experimented with cacao fruit before moving to the Netherlands. Now, at De Bekeerde Suster brewpub, he continues to refine this technique, creating a Belgo-American-style ale that stands out in the craft brewing scene.

Pellett’s experience with cacao fruit started during his time at Orpheus Brewing, where he explored its potential as a brewing ingredient. After the brewery closed, he relocated to Amsterdam, bringing his expertise to De Bekeerde Suster. There, he developed a new variation of a hop-forward pale ale, infusing it with cacao seeds for an extra layer of spice. The combination of hops, yeasts, and cacao creates a harmonious blend of flavors, enhancing the fruity characteristics of the pulp while adding depth from the seeds. "The interaction between the hops and yeasts amplifies the melon and lychee notes from the cacao flesh," Pellett explains, "while the seeds contribute a rich, spice-cake-like quality."

The process of using cacao fruit in brewing is not just about extracting its flavors but also about maximizing its potential. Pellett emphasizes the importance of utilizing the fermented fruit to create cacao nibs, which can be incorporated into future batches of beer. This sustainable approach ensures that no part of the fruit goes to waste, making the brewing process both efficient and environmentally friendly. By fermenting the cacao pulp and transforming it into nibs, brewers can achieve a more complex and nuanced flavor profile in their beers.

This innovative use of cacao fruit in brewing showcases the creativity and resourcefulness of modern brewers like Jason Pellett. By integrating unconventional ingredients into traditional brewing methods, he has crafted a pale ale that offers a fresh and exciting taste experience. The result is a Belgo-American-style ale that not only stands out in the market but also highlights the versatility of cacao fruit as a brewing ingredient. Pellett's work at De Bekeerde Suster demonstrates how experimentation and sustainability can come together to produce truly remarkable beverages.