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.
The beer pours a little cloudy with a big rich head that hangs on for quite a while. On the nose the beer gives some rich medium roast aromas with a bit of oak sweetness. The flavor is a great malt forward beer with just a bit of hops for bittering and a big long oak finish. It has nice small bubble carbonation from the natural carbonating and gets even better as it warms up just a bit.
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.
Personally I don’t drink coffee. I had a brief affair with it in college but I’ve never been able to get over the acidity and bitterness. I drink a cup of tea in the morning to get going and that suits me just fine. My wife however loves coffee and was in a major coffee […]