For this Coffee Stout we teamed up with Frankfurt based Hoppenworth & Ploch who are known for constantly crafting new aromatic coffee roasts, getting the best out of every bean. After a visit at their roastery we came up with a proper idea how to use the coffee (Passeio) in our brew: We packed half of it in our 80°C whirlpool and with the other half we "dry coffeed" the Stout. We also used about a quarter malted oats in the grist for getting it even more creamier. Prepare for a highly drinkable Stout with layers of coffee and cocoa, a hint of caramel, walnut and maple.
Dieses Bier beeindruckt bereits optisch: dunkelbraun bis schwarz mit einer feinporigen, cremigen Schaumkrone, die in einem gelblich-beigen Ton schimmert und äußerst stabil bleibt.
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Richtiges Stout
michawk80
15. Jun 24
Kaffee, Kakao, etwas Walnuss und dunkle Schokolade. Für ein unter 6% Stout schön im Geschmack.