Beer-a-Day #300
JavaHead Stout contains a blend of locally roasted espresso and Kenyan coffee beans by St. Thomas Roasters in Linglestown, PA.
JavaHead’s recipe is based off of our original oatmeal stout. After the boil, the hot wort passes through our hopback vessel on it’s way to fermentation. Packed full of whole leaf hops and a bed of ground coffee beans, the hopback vessel is similar to using a huge French press, intensifying the coffee nose and releasing subtle hints of coffee flavor. The result is a lush oatmeal mouthfeel balanced with cocoa, roast and subtle coffee flavors.
Three. Hundred. Beers.
Wow.
I honestly wasn’t sure I’d get this far. And, frankly, I’m glad to see the light at the end of the tunnel.
I need something special to celebrate with. I probably should be having a beer made with coffee this late in the evening, but what the hell.
Dark and dark, with a thick, creamy head. Coffee and resiny hops in the aroma. Nice and smooth with that nice coffee bitterness. Boy, that’s good.
Yay me.
