Chocolate Giddyup

Origin Story

Our fourth brand new stout that got brewed this year was proposed by a regular contributor to the creative process here at Short's, Sam DeCamp. Known for memorable beers like the Son of Samuri and more recently, OMGWTFBBQ (co-collaborated with Al Russel), Sam is not one to shy away from trying something new. Like fellow ER co-worker, Curt Guntzviller, Sam often likes to attempt his new concept brews at home first, before getting with Tony to morph them into full blown Short's originals. Here is Sam's take on how the this Stout's "giddy got upped" by adding some cocoa nibs and cold brewed coffee to the brewing process: I started writing a long narrative about the process that went in to creating this recipe, describing the use of beta-glucan rich flaked rye for creamyness, and de-bittered black malt to avoid the astringency often associated with big stout beers. In the end, I think that all that really needs to be said comes from the original inspiration, discovered over a couple of beers with a friend. http://youtu.be/NKauS-K3yJA-- With a name like "Chocolate giiddyy-uuuuup!", this beer was destined from the start to be a nice creamy stout. With notes of chocolate from cocoa nibs, and a caffeine kick from one of my favorite coffees (Higher Grounds Colombian Ocamonte), this beer lives up to its name.