AN 11% WHISKEY BARREL AGED STOUT DOSED WITH AN AWARD WINNING SUMATRAN COFFEE BY BAY COFFEE ROASTERS
WHY WE MADE THIS?
We wanted to continue our barrel-aged series, working through the classic flavours following our recent vanilla BA Stout. Coffee seemed a natural choice, pairing well with the whiskey from the barrels. We eventually settled on a medium-light roasted coffee with notes of chocolate and berries that complemented the base beer. Bay Coffee Roasters had been on our radar for a while after winning several awards in 2022 and this seemed like the perfect opportunity to collaborate with them.
THE BARREL
The whiskey barrels were sourced from the cooperage we normally use on Speyside. The barrel-aging process smooths out the beer, adds wood character, and enhances flavour with spirits, creating a modern standard in craft beer. It also slowly oxidises it, lending an enjoyable note to a strong stout.
THE COFFEE
We worked with Bay Coffee – a roastery on the Welsh Coast who roast their award winning coffees using renewable energy. Through a series of experiments with a variety of coffees and roast profiles we settled on a Sumatran coffee from the Aceh province consisting of Bourbon and Catimor varietals, processed using the Giling Basah technique. The coffee beans were sourced from Ketaira — a women-owned and women-managed coffee cooperative.
THE ARTWORK
The artwork is collaboration between Refold Studio and Peter Skwiot Smith – a Saint Paul, Minneapolis based designer known for his drum and bass music
FIRST POURINGS:
That Beer Place – Chester
The Draughtsman – Doncaster
Craft and World Beers – Drighlington
North Taproom Sov St – Leeds
Dead Crafty – Liverpool
Joule – Manchester
North Taproom Circle Square – Manchester
Vessel – Plymouth
Ye Olde Cross – Ryton, Newcastle
Sips – Salisbury
Shakespears – Sheffield
The Rutland Arms – Sheffield
The Triangle – Shipley
Hideaway – Slaithwaite
