With over 400 pounds of raw cocoa added to the final batch, we were pleased with the amount of chocolate aroma and flavor as the beer conditioned. But at the end of fermentation, those chocolate essences diminished significantly. What we did produce was an incredible IPA with huge hop character. While it pairs beautifully with chocolate, it does not have enough chocolate character to be called a Chocolate IPA. Randy, an expert on chocolate and beer connoisseur, agreed. So, the decision was unanimous that we simply could not release a beer that could be misconceiving in the market.
via Flying Dog blog.