The revised recipe has 100% Kona Coffee from Lehualani Farm. Kona coffee is renowned for its low acidity but rich flavor which was exactly what we wanted to add to the porter. We also tossed in 1/3 of a madagascar vanilla bean to round out the edge of the coffee and give the beer an easy to drink taste.
As a kid I used to love cream soda, especially Henry Weinhards’ Vanilla Cream. Pepsi wasn’t my thing, 7up was ok, Root beer was good but there was nothing better than a cream soda. There was something about the combination of the vanilla taste and the tickle of the carbonation on my tongue that bested anything else.
Hot on the heels of Eryn winning an award for the Citra Pale Ale I decided to keep going with the single hop concept. This time instead of Citra hops I used Amarillo hops for the aromatic and for dry hopping. Amarillos are a private hop that have been developed by Virgil Gamache Farms in Washington. What I’m not sure is whether this development was intentional or an accidental mutation but the resulting product is amazing. Generally Amarillo hops are considered an aromatic hop and used as such.
A couple of weeks ago I was about to make another batch of Kolsch when I got the funny idea to maybe try something a bit different, or actually something a lot different. Maybe it was a trip to the beach, a walk down on the plaza or the recent concert I went to but […]
For Cinco de Mayo this year we were looking for something a little different to serve alongside our flight of beers. Discovered what we were looking for in an old Mexican drink called Pulque. Pulque seems to be having a bit of a revival right now, not that I’ve ever seen it for purchase anywhere, […]