We’ve been brewing this beer as our cold weather seasonal for nearly the entire 20 year history of BBC. Always looking for slight improvements in flavor, this year we decided to tweak the formula a bit.
We upped the amount of coffee, and where in the past we’ve added the coffee directly into the boil, this time we cold-brewed it and added the liquid during fermentation. This technique has given us beautiful coffee notes without the attendant tannic bitterness this beer sometimes had.
The coffee beans were Brazilian, 20% dark and 80% medium roasted. Two big thumbs up to our coffee roasters, Nick and Audrey Schultz of Brown County Coffee.
East Kent Golding, Mt. Hood
Pale, Munich, Caramel 60, Black, Chocolate, Aromatic