For our homage to Jersey’s breakfast beverage, we teamed up w/ our neighbors at Fair Mountain Coffee Roasters looking for an elevated version of classic coffee.
Extremely dark malt bill smashed against the sweetness of milk, then wafted w/ the black currant notes of Bullion hops for an extremely sessionable milk stout.
We swapped American 6 row in for the base malt, fermented cold w/ both beer’s common Kolsch yeast, held it cold for a while, then dry-hopped it within an inch.
Session Lager. Classic lager malt bill, Bavarian lager yeast and hops (Polaris Hersbrucker, dry-hopped with Hallertau Blanc, Mandarina Bavaria), makes a different kind of a wave.
W/ Beach we find that midpoint where Kolsch yeasts fruity character matches its lean dryness and where an amber’s roundness gets pulled taught by cracker notes.
The thing about stouts made with additions of things like coffee is, while they taste “just like coffee,” they taste “just like coffee.” A well constructed stout is a study of potential flavors...
Smoked malt is one of the more dubious tools in a brewer's bag because thresholds are vastly different. What to one palate is a hint of bacon or a whiff of BBQ to another is ashtray or Band-Aids...
This trip starts as many do on a sunny Sunday afternoon at the tippy, discussing grill cleaning, spring, cherry blossoms and the flavors that coincide with the transition from spring rain to summer...
The genesis of Decoy is our notion that those spices would affectionate the fig notes of a Belgian Strong malt bill in the direction of a winter warmer.
Can beer transfer time?
Cherry Blossoms are wistful
Trap nostalgia
With Sakura we drag the joy of Spring’s regeneration into the languid summer doldrums...
Spring is a time for palate cleansing. Stepping past the heavier flavors appealing in the dead of winter, we arrive at the sprightlier flavors of spring and summer...