Monthly Style Series
Morning Coffee Stout
Rich & silky, pleasurably pungent & acrid. The character imparted by the roasted coffee beans and the roasted malt are so intricately intertwined as to be One.
Overview
| Alcohol Content (by volume) | 7.0% |
| Starting Gravity (degree plato) | 16 |
| Finishing Gravity (degree plato) | 3.7 |
| Bitterness Units (IBU) | 40 |
| Color (SRM) | 70+ |
Morning Coffee Stout
Rich & silky, pleasurably pungent & acrid. The character imparted by the roasted coffee beans and the roasted malt are so intricately intertwined as to be One.
Overview
| Alcohol Content (by volume) | 7.0% |
| Starting Gravity (degree plato) | 16 |
| Finishing Gravity (degree plato) | 3.7 |
| Bitterness Units (IBU) | 40 |
| Color (SRM) | 70+ |
The Label Speaks
The scene is that of a deliciously furnished breakfast table where in the foreground Baird’s Morning Coffee Stout is being poured into a coffee mug. The kanji combination meaning ‘coffee’ (珈 琲) is depicted on the mug.
The Label Speaks
The scene is that of a deliciously furnished breakfast table where in the foreground Baird’s Morning Coffee Stout is being poured into a coffee mug. The kanji combination meaning ‘coffee’ (珈 琲) is depicted on the mug.
Bryan's Comment
“Caffeine in the form of premium Coffee helps to fuel me in the morning hours. Alcohol in the form of session-able beer contributes to my feelings of joy and happiness in the later hours of the day. Drinking Morning Coffee Stout is like killing two birds with one stone.”
Ingredients
| Water | Soft, Cleanly Flavorful, Local |
| Malted Grain | Floor-malted Maris Otter, Munich, Caramel, Black |
| Un-malted Grain | Roast Barley |
| Sugar | Japanese Kokuto (Dark Cane Sugar) |
| Hops | Whole Flower Cones – Various Varieties |
| Yeast | House Scottish Ale Strain |
| Other | Coffee Beans |
Bryan's Brewing Notes
I love coffee almost as much as I adore beer. Caffeine and alcohol ? a sublime Yin-Yang combination if there ever was one! I brewed our first Coffee Stout way back in 2002, selecting Chocolate Macadamia Nut beans from Hawaiian Kona Coffee. In each subsequent year we decided to select a different coffee bean (or blend) for use in the brew. The key is the use of high-quality roasted beans that are added direct to the beer on the cold side post primary-fermentation. In other words, a cold ‘beer-extraction’ coffee bean infusion. If you enjoy premium Coffee and fancy drinking flavorful Stout, Morning Coffee Stout is for you!
Bryan's Comment
“Caffeine in the form of premium Coffee helps to fuel me in the morning hours. Alcohol in the form of session-able beer contributes to my feelings of joy and happiness in the later hours of the day. Drinking Morning Coffee Stout is like killing two birds with one stone.”
Ingredients
| Water | Soft, Cleanly Flavorful, Local |
| Malted Grain | Floor-malted Maris Otter, Munich, Caramel, Black |
| Un-malted Grain | Roast Barley |
| Sugar | Japanese Kokuto (Dark Cane Sugar) |
| Hops | Whole Flower Cones – Various Varieties |
| Yeast | House Scottish Ale Strain |
| Other | Coffee Beans |
Bryan's Brewing Notes
I love coffee almost as much as I adore beer. Caffeine and alcohol ? a sublime Yin-Yang combination if there ever was one! I brewed our first Coffee Stout way back in 2002, selecting Chocolate Macadamia Nut beans from Hawaiian Kona Coffee. In each subsequent year we decided to select a different coffee bean (or blend) for use in the brew. The key is the use of high-quality roasted beans that are added direct to the beer on the cold side post primary-fermentation. In other words, a cold ‘beer-extraction’ coffee bean infusion. If you enjoy premium Coffee and fancy drinking flavorful Stout, Morning Coffee Stout is for you!