For the full distribution batch, Tim and Phil selected a blend of two beans: The first is a washed coffee from the Santa Petrona farm in El Salvador. The second is from the San Jeronimo Miramar farm in Guatemala and was fermented with Bavarian Wheat Yeast.
Brewed with a malt bill comprised of a bevy of European specialty malt and loads of flaked oats. With this rich stout base, the coffee melds with the caramel and chocolate malts to bring forward layers of chocolate cake and freshly brewed coffee, all wrapped up with a smooth yet boozy finish. This beer reminds us of putting chocolate sauce in your morning coffee, late night diner hangs, and early morning stout brewshifts.