Mo Joe Porter Tasting Notes

Pitman Brewing Mo Joe Porter   Pitman Brewing Mo Joe Porter shakes
It’s been a couple weeks since I bottled my new beer, a porter stout with coffee that I call “Mo Joe Porter.”

The coffee is so pronounced in this brew that I’m not sure if I should describe it as an ale with coffee, or a coffee with ale.

I realize now where I goofed. I boiled the coffee before adding it to the second fermentation.

Adding anything to the wort is risky, especially if it’s not sanitized. Not wanting to spoil 5 gallons of good beer, I chose to play it safe. But when you boil crushed coffee beans, you get…coffee!

So in effect, I added a small pot of coffee to the second fermentation. And boy does it make its presence known when you taste it!

I like it. Probably because I’m choosing to think of it as a spiked ice coffee. 🙂

I think I’ll focus on good old fashioned ales with my next few brews. Well, a red ale and then a stout. But no added spices or coffee!

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Marc A. Pitman

Marc A. Pitman helps leaders lead their teams with more effectiveness and less stress. The author of "Ask Without Fear!®," he is the founder of The Concord Leadership Group and FundraisingCoach.com. He's also the executive director of TheNonprofitAcademy.com and an Advisory Panel member of Rogare, a prestigious international fundraising think tank. He is the husband to his best friend and the father of three amazing kids. And if you drive by him on the road, he’ll be singing 80’s tunes loud enough to embarrass his family! You can connect with him on Google+, on Twitter @marcapitman, and like "Ask Without Fear!" on Facebook. To get his free ebook on 21 ways to get board members engaged with fundraising, go to http://thenonprofitacademy.com/21waysebook

2 thoughts on “Mo Joe Porter Tasting Notes”

  1. Marc, for the Mo Joe Porter, besides the fact that optimum coffee brewing is at a temperture below the boiling temp., may i suggest something better to improve quality and intensity in the same step. Opt rather for espresso extraction (ristretto pull) over drip coffee. Besides reducing the actual volume of water, you will still get adequate TDS and furthermore the imulsified oils that bring even more complexity to the concoction. As they say, less is more.

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