Coconut, coffee, and… barley wine? Anaerobically fermented craft coffee from Ethiopia was used in the brewing process for unique blueberry, raspberry, and gummy bear notes.
We chose a barley wine because the floral and fruity coffee flavors can get lost in the bold canvas of imperial stouts. By removing the roasted malts, the coffee shines much brighter. We added 200kg of toasted coconut to introduce oils that help carry the delicate aroma molecules from the coffee, while the slight coffee acidity pairs perfectly with the coconut. Fermented with English yeast, adding light esters that further enhance the coffee, making this beer a perfect match for craft coffee lovers.
Ingredients: water, barley malt, rye, wheat, spelt, toasted coconut, Ethiopian coffee, hops, yeast.