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The finished beer features notes of caramel, bourbon, and coffee.
We brew James Bean with our blend of 2-row malted barley. It’s hopped with Nugget and Hallertau then fermented with our house yeast. After fermentation and aging in bourbon barrels for just shy of two months, we add cold-brewed coffee from a local coffee roaster, Speckled Ax. We use naturally processed Ethiopian beans, known for their stone fruit and dark berry flavors.