Scott Janish joins me this week from Sapwood Cellars to discuss how to incorporate coffee into your beer.
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Topics in This Week’s Episode (39:47)
- This week I welcome back Scott Janish. Scott is author of the recent book “The New IPA: A Scientific Guide to Hop Aroma and Flavor” (Amazon affiliate link) and also co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
- Scott discusses his work creating a new restaurant at Sapwood Cellars and we talk about some of the challenges of adding a restaurant to an existing tasting room.
- He introduces the topic for today which is coffee beers. We discuss first which styles of beer work well with coffee.
- Scott tells us how he selects coffee beans to use and also how to pick the proper roasting level for the beans.
- We talk about coffee bean freshness and why it is so important in beer.
- Scott shares some of the options for incorporating coffee into a finished beer including the primary method they use at Sapwood Cellars.
- We talk about dosage rates for various coffee beers.
- He shares his thoughts on which flavors from beer complement coffee well.
- Scott shares some of the experiments including unusual ones he’s done with coffee bears including working with fermented beans and fruit.
- He also discusses dry hopping with green coffee beans in a hoppy beer.
- We talk about varying grain bills and coffee levels to match each other.
- Scott shares his website and where you can find their beers.
- He provides his closing thoughts on coffee beer.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
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