Beer Infinity Beer, Brewing & Beyond
| I seem to have accumulated several coffee beers in my trusty beer fridge recently. Coffee in beer is by no means a new trend, but more breweries are using it these days and are certainly using it better than in the past! I remember making a coffee stout back in the 1990’s, where the recipe called for adding coffee grounds to the last 15 minutes of the boil. The resulting bitter and disgusting beer promptly turned me off of the idea for several years. After learning of the cold-press technique of adding coffee to beers from the brewers at Surly (when tasting one of the first kegs of Surly Bender) I tried doing that myself. One of my personal homebrewing high points was getting the chance to let John Maier from Rogue try my coffee infused sweet stout at the AHA conference when it was held in Minnesota! I recently took another try at that recipe and made it to second round of NHC. Unfortunately the coffee flavor faded by the time second round came along and I didn’t win a medal.
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Source: JABlog: A Minnesota-Centric Beer Blog
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