I have found that when adding cocoa to a beer, you want to make a paste like Oldstock says, though if you use an alcohol (I use creme de cacao for even more chocolate), the cocoa goes into solution more readily compared to water where it tends to be in suspension.
Originally Posted by KyleWolf
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...
Primary 1:Honey Rye Saison
Up next: Rye Amber Ale, Brett Braggot.