Brew Noir Schwarze Rose

For this Coffee Stout we teamed up with Frankfurt based Hoppenworth & Ploch who are known for constantly crafting new aromatic coffee roasts, getting the best out of every bean. After a visit at their roastery we came up with a proper idea how to use the coffee (Passeio) in our brew: We packed half of it in our 80°C whirlpool and with the other half we „dry coffeed“ the Stout. We also used about a quarter malted oats in the grist for getting it even more creamier. Prepare for a highly drinkable Stout with layers of coffee and cocoa, a hint of caramel, walnut and maple.