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Coffee Beers

January 16, 2019 @ 6:00 pm - 9:00 pm


Wednesday, January 16th will be a glorious night of uppers and downers as we taste our way through the delicious combination of coffee and beer. We will mostly be featuring a variety of darker beers, in which the roastiness of the coffee adds to the roasted malt flavors and/or complements the sweetness of caramel malts. We will also include a few lighter examples such as cream ales or pale ales offering an interesting take on the style. Join us to try them all and find a new favorite.

Members: $10
Guests: $15


  • BatShit CrazyMobCraft Beer(Milwaukee, WI)

    English Brown AleABV: 5.6%, IBU: 25

  • Dunkin’ Coffee PorterHarpoon Brewery(Boston, MA)

    PorterABV: 6.0%, IBU: 28

  • Café BlondeAhnapee Brewery(Algoma, WI)

    Cream AleABV: 5.0%, IBU: 14

  • Cuppa Espresso StoutStevens Point Brewery(Stevens Point, WI)

    American StoutABV: 6.5%, IBU: 17

  • Mocha Java PorterThird Space Brewing(MIlwaukee, WI)

    PorterABV: 7.0%, IBU: 35

  • Coffee Baltic PorterCrooked Stave Artisan Beer Project(Denver, CO)

    Baltic PorterABV: 8.0%

  • Cold Press Coffee PumkingSouthern Tier Brewing Company(Lakewood, NY)

    Pumpkin BeerABV: 8.6%, IBU: 30

  • The Devil Made Me Do It!Tyranena Brewing(Lake Mills, WI)

    Imperial PorterABV: 7.5%, IBU: 37

  • Son of A Baptist (Valentine)Epic Brewing Co. (Utah, Colorado)(Salt Lake City, UT)

    Stout – AmericanABV: 8.0%, IBU: 60

  • Coffee, No Coffee Mocha (w/Coffee And Chocolate)Component Brewing Company(Milwaukee, WI)

    Imperial StoutABV: 9.5%

  • Peruvian MorningCentral Waters Brewing Company(Amherst, WI)

    Barrel-Aged Imperial StoutABV: 11.7%, IBU: 27

Check out some interesting reading material…

Why the intersection of coffee and beer has become a dominant force in craft brewing?

by Josh Noel – Chicago Tribune – 10/2/28

“There’s something nearly every brewery has in common.  It’s not making an India pale ale — no matter how dominant that style remains in the craft beer industry.  It’s coffee.  Yes, morning’s best friend is also evening’s best friend, finding its way into numerous beer styles from countless breweries in recent years.

Coffee has become such a prominent ingredient that it’s far more difficult to think of a brewery that hasn’t incorporated coffee into a brew than a brewery that has.

We’ve seen coffee as the only adjunct added to a beer, showcasing its roasted muscularity. We’ve seen it threaded with layers of other ingredients, to create a broader, more nuanced whole. We’ve even seen breweries wading into the coffee business, including Two Brothers, Marz Community Brewing, Oskar Blues and Dark Horse….

Making Great Coffee Beer
By Nathan Watkins

As a professional brewer, I’m on a continual quest to make the perfect coffee beer. I have spent a great deal of time collaborating with different roasters and speaking with other brewers about how to properly approach coffee beer. In the process, I’ve created half a dozen commercially successful examples of the style. This article will describe what I’ve learned  regarding the process and techniques for making great coffee beer.

Choosing the Beans

How to make coffee beerMy preferred method focuses on the coffee first: I start by finding great coffee and gathering ideas for the beer by tasting it (or “cupping” as the coffee industry calls it). This approach can be challenging, but the end result can be very rewarding. Most brewers I talk with take the opposite approach. They start with a beer they’ve made, then find a suitable coffee. This method can also result in a great beer; just take the time to find a coffee that will properly complement your award-winning  stout.

When it comes to finding coffee, talking with experts and seeking out your local roaster can reap rewards. Look for a local roaster who is knowledgeable and, importantly, produces coffee you enjoy. Like beer, the best coffee is often made in small batches, where care for the ingredients and process can be adjusted to suit the roaster’s desires.

Coffee quality and variety vary greatly depending on the coffee’s origin, the way it was processed, and the length and temperature of roasting. Coffee ‘s profile can range from the dry, spicy fruit character of a lightly roasted African variety, to the bold, rich chocolate flavors of French roast South American beans. Experiment and find a flavor profile that suits the kind of beer you want to make.

Don’t be afraid to blend coffees for a unique coffee profile. Buy cups of different coffees at a local shop (or use your French press at home) and mix them in different proportions. You may end up with something like 1/2 Mexican, 1/4 Sumatra, and 1/4 Ethiopian. Take notes and keep the ratios the same when measuring out the coffee for your beer…”


January 16, 2019
6:00 pm - 9:00 pm


Best Place at the Historic Pabst Brewery
917 W Juneau Ave
Milwaukee, WI 53233 United States
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