Beer style: imperial coffee stout, dark beer with coffee
Alcohol content: 8%
Packaging: 500 ml
Full carton: 24 x 500 ml
Unfiltered and unpasteurized .
Ingredients: Hubeljska water, barley malt (gluten), hops, yeast and real coffee.
Our Coffee Stout was created when Marko, the then manager of the Poligon co-working space, gathered us in a former tobacco shop. He said we should have a party — us and the coffee roasters. The idea immediately came up that we would also have a joint product for this party. — beer with coffee.
Later, we paid much more attention to this lucky combination and developed a recipe. The result is a dark, luxurious beer with real coffee. Omar from Escobar Roastery chose Marcala coffee from Honduras, his native land. Marcala complements well with dark barley malts and adds notes of caramel, hazelnut and milk chocolate. The combination gives a rich body with an emphasis on the sweetness of the barley and the aroma of cold-brewed coffee.
The brew also convinced the international team of judges at the World Beer Idol competition in the Czech Republic and received a silver medal among all the beers in the competition.
Where do coffee beers come from?
To be precise, it all started in Mikkel Borg Bjergsø's living room in Denmark. When he and his friends brewed a dark beer, he let it age in a barrel, which he lowered onto the parquet floor, and to make up for the loss, he brewed some more coffee in a coffee maker and poured it into the beer. The new product sparked excitement among beer portal readers, and from this a subculture of beer "geeks" was born. The rush for coffee beer began, for the newest version with as many additives as possible, and for the next new trend!
What does it mean if beers are top or bottom fermented?
Top fermentation is most often associated with ale-type beers. It is a method of alcoholic fermentation that occurs in beer when active yeasts rise to the surface of the wort and form a crown (a kind of yeast foam) on it. The yeast is predominantly Saccharomyces Cerevisiae, which is colloquially called ale yeast. Such yeasts prefer higher fermentation temperatures, approximately 15 to 25 degrees.
The opposite is true for bottom-fermenting yeasts, which are associated with lager-type beers. This fermentation takes place at the bottom of the container. It is predominantly Saccharomyces Pastorianus yeast, or lager yeast. Such yeasts prefer lower fermentation temperatures, around 5 to 10 degrees.
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