After fermentation is complete and the beer has been crash cooled with the yeast removed, our brewers transfer Imperial Stout into a sanitized stainless tank that has been fitted with bags of coarsely ground coffee beans. At this point, the beer is at 40 degrees Fahrenheit. Infusing the coffee at this temperature is similar to the cold toddy method of brewing coffee. The cold toddy method extracts far fewer acids from the coffee resulting in remarkably smooth, yet concentrated flavors. We allow the beer to rest on the coffee for a minimum of 24 hours before removing the beer from the coffee beans. Imperial Stout X – Coffee is not barrel aged.
The resulting beer is a marriage of huge, round, chocolate and caramel notes from the base beer, with smooth layers of sweet citrus and floral flavors and aromas from the coffee.