With an average recipe calling for over 20 different ingredients, Mole poblano is one of the most complex sauces in all of Mexican cuisine. So, of course, our ever-ambitious quality assurance manager, Emily Bobotas, pitched a mole stout at our annual brewery retreat. She said she stole the recipe from an old woman living alone in the Mexican desert, and even though we're not sure how legal that is, it was too good to pass up. Chocolate, cinnamon, cloves, cumin, ancho chilies and chipotle peppers provide a warm, savory spiciness which gives Me Llamo’s its deep, dark chocolate backbone and subtle bite. The result is a nuanced, slightly-sweet masterpiece that pairs perfectly with enchiladas, crispy Chile relleno, or a tub of grocery store ice cream that you eat with a fork because all your spoons are in the dishwasher.
Chocolate, Cinnamon, Cloves, Cumin, Ancho and Chiipotle Peppers