Dois Corvos Chihuahua Mexican Hot Chocolate Imperial Stout 10% 33cl

Dois Corvos Chihuahua Mexican Hot Chocolate Imperial Stout 10% 33cl

ABV: 10.0% · Untappd: 3.83 · IBU: 34

The Chihuahua is Dois Corvos' Imperial Stout with a Mexican soul. At 10% ABV, it is brewed with cocoa, chilis, vanilla, and cinnamon, greeting us with deep chocolate, bold spices, and a firm heat that warms without overpowering. Dense body, creamy texture, long and warm finish. Small in stature, intense in everything else.

Dominant flavor: Toasted, Seasoned, and Sweetened

€9,89

Beer profile

Style

Imperial Stout

Colour

Opaque Black

Serving Temperature

12°

Pairing

Dark chocolate

Brand

Origin

Portugal

Volume

33.0 cl

Foam

Aroma and Flavor

Cocoa, cinnamon, and vanilla on the nose. Dark chocolate, spicy chili. Dense, creamy body. Warm, lingering finish.

Suggested glass

Snifter

About the beer

Chihuahua is one of Dois Corvos' most recognizable beers, and one of its most intense. An Imperial Stout with 10% ABV, it was inspired by Mexican hot chocolate recipes: cocoa, chilies, vanilla, and cinnamon go into the recipe to build a dense, spiced, and unmistakable sensory profile. On the nose, cocoa and vanilla dominate, with cinnamon emerging in the background. On the palate, dark chocolate is the common thread—but the chili asserts itself with a firm spice that warms progressively without ever overpowering. The body is dense and the texture is creamy, characteristic of the style. The finish is long, warm, and persistent, with the cocoa and spice lingering on the palate. This edition comes in a 33 cl can, with a new recipe but the same soul: warm, intense, and full of character. Pairing: Chihuahua’s intensity calls for worthy partners. With high-percentage dark chocolate, the affinity is direct: cocoa meets cocoa, and the beer’s spiciness cuts through the sweetness of the chocolate by contrast. With aged, intense cheeses, the beer’s full body complements the fat and salinity of the cheese. With spiced desserts like cinnamon pie or vanilla pudding, the affinity of ingredients is immediate. It also works as a digestif, served slightly above 12°C, where the complexity opens up completely.