HomeRoast Digest


Topic: Sam Adams offering a coffee stout (13 msgs / 382 lines)
1) From: Seth Grandeau
I just got an email from Sam Adams about a coffee stout made with coffee
from Rwanda.
*Samuel Adams(R) Coffee Stout*
This stout is "dry beaned" with coffee beans from Rwanda*. Known as the
"land of a thousand hills", Rwanda produces some of the world's finest
coffee due to its volcanic soil, high altitude and plentiful rain. We start
with a full-bodied stout brewed with a special blend of roasted barley and
dark crystal malt, and then age if for two weeks on whole coffee beans- =
 of
a pound per barrel. The result is a rich roasty flavor with a smooth finish.
** For this stout we are proud to be using Rwandan coffee from The Thousand
Hills Coffee Company. Thousand Hills' proceeds help subsidize and support
the building of schools in Rwanda. We are thrilled to support Thousand Hills
and are excited that they made a special roast of coffee just for this beer.
*
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2) From: Bob Hazen
That sounds promising.  A few years ago, one of the local microbrews - =
Redhook - not so micro anymore - offered Double Black Stout.  It was made i=
n =
collaboration with Starbucks.  It was quite good, nevermind what some folks =
say about Redhook and Starbucks.  It didn't taste heavily of coffee, but wa=
s =
rather chocolate-like and a bit sweet.  Good stuff.  I was disappointed whe=
n =
it disappeared.
There seems to have been a falling out between the two micros turned =
behemoths.  I was on the Redhook tour last summer when somebody brought up =
the demise of Double Black Stout. The guide chuckled and told the visitor t=
o =
apply for a job so he could be fired.  The story goes that a Redhook =
employee started a petition to bring it back.  He was apparently told never =
to bring it up again or be fired.  Perhaps the tale was embellished by the =
guide, but there seems to be some touchiness about the subject.  Methinks =
we'll never again see an Espresso Stout from Redhook.  Glad to hear that =
Samuel Adams is giving it a go.
Bob

3) From: Lynne
Hooray for Sam Adams!!
:P
Lynne
(who really should go on one of their tours one day...)
On Sat, Jun 7, 2008 at 8:37 PM, Bob Hazen  wrote:
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4) From: Ed Needham
I've tasted quite a few microbrewed coffee beers, and none really tweak my 
fancy.  I've tried to educate the Schlafly (St. Louis) brewer on what it 
takes to make good coffee and keep it tasting good through the whole 
process, but although they seem to come closest, none hits the mark.
I did an experiment a while back and concluded that coffee doesn't taste 
very good when fermented.  With that in mind, I might suggest that there are 
several ways to ""RUIN"" a coffee beer:
-add beans to the boil (doh!)
-add poorly brewed, cheap storebought to the brew at any point.
-add coffee before most of the fermentation is completed.
I have had moderate success adding well brewed, paper filtered coffee to the 
brew just as I am bottling it.  The coffee doesn't significantly change in 
taste, and the alcohol in the brew will likely kill any bacteria from the 
unboiled coffee.  I have even dumped a shot of espresso in a pint of stout 
and had an acceptable coffee brew.
Just my 1 cent on the matter.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

5) From: Brian Kamnetz
Bob,
I used to stop in to a place called the Bridgetender, where the
Truckee River runs out of Lake Tahoe. Great place, where the guys with
mud on their boots stop for burger and beer after work. They had many
beers on tap, including Redhook Double Black Stout (which I called
"Coffee sludge" because it was so heavy). I remember stopping in with
my sister on St Pat's and asking what the special was. The guy at the
next table was drinking Double Black Stout, and was excited when he
heard that the special was Guinness Stout, and ordered one. It was
delivered to him, he smiled broadly and took a sip, and got the most
surprised look of disappointment on his face.... Guinness couldn't
stand up to Double Black Stout.
I too look forward to Sam Adams's coffee stout.
Brian
On Sat, Jun 7, 2008 at 8:37 PM, Bob Hazen  wrote:
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6) From: Bob Hazen
That's amusing.  I imagine the guy really was surprised!  Guinness is thin 
compared to Double Black Stout.  Some people may think I've bumped my head 
when I say that, but it's true.  I imagine the reaction was akin to somebody 
getting apple juice in a beer glass.
Bob

7) From: Brian Kamnetz
On Sun, Jun 8, 2008 at 12:41 PM, Bob Hazen  wrote:
<Snip>
Yeah, along those lines. It's one of those scenes that are burned
forever into my memory. The guy couldn't have been more surprised.
Brian
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8) From: Gary Foster
Actually a dry Irish stout like Guinness *should* be thin.  I'm not
sure why so many people think that a stout is by definition a heavy
beer because it's not... that's why it floats on top of heavier ales
to make black and tans, for example.
My own Irish stout that I brew quite frequently is a bog standard dry
Irish stout with Roasted Barley, flaked barley and two-row maris otter
barley and fermented out with Chico yeast.  Even with just that simple
grain  bill it's got a very defined coffee finish to it, as commented
on by tons and tons of people.
I personally have had some pretty good luck adding shots of espresso
in just before bottling on various "experimental" beers, but I've
never tasted a "dry beaned" beer or one with coffee used in the boil
that was worth a fiddler's fart to be honest, and when it comes to
beer I'm a purist.  I don't really like "gimmick" beers at all.
I currently have my Northern English brown ale (old brown shoe) on tap
and just put my own ESB (wee maggie mae) on the other tap of the
kegerator.  In the chest freezer (set at 34 and used for a lagering
fridge) I have a keg of Old Stumpy (my dry stout) and Tailchaser stout
(my oatmeal stout), and I have a keg of my Spotted Dog (a california
common steam beer) lagering.
-- Gary F.
On Sun, Jun 8, 2008 at 10:26 AM, Brian Kamnetz  wrote:
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9) From: Brian Kamnetz
Those beers sound inviting, Gary. I would love to sample them. And
thanks for the info on stouts, and coffee brewing in general. In
addition to the Double Black Stout, which I liked a lot, I've had a
coffee stout on tap in a casino brew pub in Reno (can't remember which
casino) that was pretty good, and a coffee porter at a micro in
Madison what wasn't very good at all - flat flavor, not at all porter
like to me, though my beer palate is not at all well developed.
Incidentally, I had two pints of the coffee stout at the casino brew
pub and it kept me awake half the night; though I limit my coffee
intake to a cup a day and therefore probably haven't developed much
tolerance to caffeine, I was surprised to be kept awake by the coffee
stout. Maybe the casino added extra caffeine in order to keep people
fired up for gambling.
Brian
On Sun, Jun 8, 2008 at 5:17 PM, Gary Foster  wrote:
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10) From: Bill
Gary,  I'll be over in half an hour!  I can replicate great coffee here, but
I haven't even started dabbling into beer... man I'm thirsty!  ha ha ha.
 Those sound great.
bill in wyo
On Sun, Jun 8, 2008 at 3:17 PM, Gary Foster  wrote:
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11) From: Gary Foster
Well, I've been brewing beer for something like 15 years, but I've
only been roasting coffee for a couple of months!  So, I'm pretty into
my brewing (and have actually had some of my beer served on tap at a
local brewpub).  Anyone that's in the bay area can feel free to give
me a holler, bring your beans over and we'll brew them and I'll have
good beer on tap to share in return, I promise :)
As a matter of fact, I just this week shipped out my Baltic porter to
the 2nd round (finals) of the national homebrewing championship.  I
took a silver medal with it in the west coast regionals for the first
round.  Couple years ago I sent I think it was 3 of my beers on to the
second round as well, and my scottish took a silver in the masters
championship of amateur brewing a few years back after qualifying in
Kansas City with a gold there :) Unfortunately, I've yet to ever medal
in the 2nd round of the NHC :(
So, I'm very confident in saying that I promise I'll have good beer on
tap if you ever happen to show up at the door with beans in hand heh.
I know there are some other brewers here on the list, so if any of you
are interested I have all my recipes posted athttp://writerferret.com/brewing(well, not all of them... I have a few
that I'm still tweaking and getting dialed in still).  Just like with
coffee roasting, I feel that sharing what I've learned is definitely
the right way to go.
-- Gary F.
On Sun, Jun 8, 2008 at 3:22 PM, Bill  wrote:
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12) From: Ed Needham
If you drink a Guinness with your eyes closed, you'd probably think it was a 
much lighter colored beer.  Guinness is really just a pounder.  Low alcohol, 
not too filling, easy on the taste buds.
There are --many-- beers that are more interesting to me.  Guinness will do 
though when out with friends in a pub that generally sells nothing but 
domestics but has a token tap of Guinness.
To bring this back around to topic, I have poured a double shot of espresso 
into a Guinness and it was pretty tasty.
**********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

13) From: Michael Wascher
An article about bad/cheap booze:http://www.cracked.com/article_16314_nectar-broke-worlds-5-worst-ways-get-drunk.htmlgota forum response about a Columbian liquor made from coffee:
"there is only 1 truly bad alcohol fermented coffee beans made
in,ironically, columbia. tastes like shit and smells like burnt hair. i
wonder how long till starbucks picks it up as drink of the month?"
I'm looking forward to Qishr, I missed the first round, but if Tom starts
offering this stuff I will pass!
--MikeW
-- 
"Politicians are the same all over. They promise to build a bridge even
where there is no river." -- Nikita Khrushchev
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