So, I was at the VT brewfest over the summer(everyone should go!) when I was stopped dead in my tracks by the most beautiful glass of beer in the world. It was by a Canadian brewery.. in Montreal i think. It was a nice, full bodied stout with a very forefront taste of Vanilla and cocoa. "twas very smooth, and I was devastated to have only a 4 oz glass. I have since tried to find this "Aphrodite" as it was called, but have had no luck. So, I venture to make my own! I ave acquired some of the finest cocoa and vanilla that I can muster up in my area, and thought that before I brew, I should have a better idea on how to use them. In the past, when I want a flavor to come out, I have made a tincture using the desired spice and vodka, and added it to my bottling bucket. I have also added some spices during the last 10 minutes of the boil and achieved a very subtle flavor. Should I make a tincture using my cocoa and vanilla beans? Two separate tinctures? Should I add the cocoa to the boil and make just one tincture? I am interested to hear your thoughts! And, thank you all in advance...you're the best!