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!
I dedicate this song to my friend Rich Gouette.
The song is The Hotel Dunkin Donuts starts:
On a dark crowded strip mall, cool wind in my hair
Warm smell of Coconut Kreme, rising up through the air
Up ahead in the distance, I saw a pink and orange light
My gut grew hungry, and my mouth watered, I had to stop for a bite
There she stood at the counter, I heard the drive-thru bell
And I was thinking to myself, this could be Krispy Kreme or this could be Hell
Then she picked up a powdered, and she showed me the way
There were voices from the back room, I thought I heard them say
Welcome to the Hotel Dunkin’ Donuts
Such a lovely place, such a lovely glaze
Plenty of room at the Hotel Dunkin’ Donuts
Any time of year, you can eat ‘em here
For the rest of the verses, and a mild feeling of sugary panic, go to Chad Norman’s blog.
Ben Arment has a great post inspired by the book Starbucked.
I’m intrigued by how conditioned people can be to coffee that’s so old it needs to be injected with something called “coffee aroma.” It gets that way in church too. So when the real thing comes along, where the Spirit is a living and equal part of the Trinity we worship, it’s a culture shock.
I’m content to continue being shocking!