An Imperial Stout With Coffee
Expanding on our coffee stout series utilizing beans from small roasters, comes our newest (and biggest) endeavour: An Imperial Stout with Coffee. Don't ask us how we came up with the name.
We gave this one an extra long boil to concentrate all those fermentables, and dosed it with a 50/50 split of Ethiopian Amaro Natural and Bourbon Barrel Aged Ethiopian Hambela Natural beans from Modern Times.
More intense than its non-imperial counterparts, with distinct rich and roasty notes of mocha and bourbon.