We've been thinking about a coffee based stout for a while. With winter upon us, we wanted to make a beer that would be creamy, dark, sweet and best enjoyed by the fire. At the same time we didn't want it to be too heavy or rich. We've used local Riverina malts by Voyager, our TRBC house roasted coffee and a dash of lactose for sweetness to end up with a smooth and easy drinking stout. If you've ever fantasised about a mocha latte/beer combination - this should be right up your alley!
IBU : 30