CapHeine  -  Coffee Sour
CapHeine (2018)
CapHeine (2018)

CapHeine Coffee Sour  |  6.2%  |  330ml

£2.80

Coffee Sour with Hibiscus

6.2% ABV

Roaster: Quarter Horse

Coffee: Costa Rica...

BREW SHEET   |   DESCRIPTION   |   PAIRINGS
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CapHeine (2018)

Coffee Sour with Hibiscus

6.2% ABV

Roaster: Quarter Horse

Coffee: Costa Rica - Cerro Dragon

CapHeine is making a return following last year’s popular debut. For Project Barista 2018, we’re omitting the raspberries to really let the hibiscus and hot-brewed coffee shine. We worked with Quarter Horse on the coffee, a Costa Rican ‘Dragon’ that is absolutely full of berry notes. To get the coffee into the beer, we manually hot-brewed some 300l of coffee. On this occasion, cold-steeping would not have allowed the acidity and high-end berry notes we were looking for from the coffee to come through in the beer itself. It was a painstaking process but one we felt was necessary to let the coffee really do its thing, which is what this series is all about. The base beer is a blend of Golden Promise and Lager malts, with a small amount of other grains included for body and head retention. We kettle soured it to a pH of around 3.5 before the boil, where we added a sprinkling of fruity hops to start layering up the flavours. In the whirlpool we steeped 10kg of the coffee before cooling further and dosing again with floral, fruity and citrus-led hops along with 20kg of dried hibiscus. A moderate dry-hop charge is added post-fermentation and after it’s cooled we bring in the hot brewed coffee. This will be the least obvious coffee beer of the project because it’s all about drawing out the tart, berry notes. The result is a beautifully layered sour beer that we can’t wait for you to try.

Brew Sheet

icon-faceAsset 6abv

abv

6.2%

icon-faceAsset 1style

STYLE

Coffee Sour

icon-faceAsset 5ingredients

MALTS

Golden Promise, Lager, Simpsons Amber, Carahell

icon-faceAsset 7style

Hops

Bravo, Palisade, Mosaic, Mandarina

icon-faceAsset 2leaf

Adjuncts

Lactose, Quarter Horse Coffee, Hibiscus

AVAILABLE IN

    Brew Sheet

    icon-faceAsset 6abv

    abv

    6.2%

    icon-faceAsset 1style

    STYLE

    Coffee Sour

    icon-faceAsset 5ingredients

    MALTS

    Golden Promise, Lager, Simpsons Amber, Carahell

    icon-faceAsset 7style

    Hops

    Bravo, Palisade, Mosaic, Mandarina

    icon-faceAsset 2leaf

    Adjuncts

    Lactose, Quarter Horse Coffee, Hibiscus

    AVAILABLE IN

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      Coffee Sour with Hibiscus

      6.2% ABV

      Roaster: Quarter Horse

      Coffee: Costa Rica - Cerro Dragon

      CapHeine is making a return following last year’s popular debut. For Project Barista 2018, we’re omitting the raspberries to really let the hibiscus and hot-brewed coffee shine. We worked with Quarter Horse on the coffee, a Costa Rican ‘Dragon’ that is absolutely full of berry notes. To get the coffee into the beer, we manually hot-brewed some 300l of coffee. On this occasion, cold-steeping would not have allowed the acidity and high-end berry notes we were looking for from the coffee to come through in the beer itself. It was a painstaking process but one we felt was necessary to let the coffee really do its thing, which is what this series is all about. The base beer is a blend of Golden Promise and Lager malts, with a small amount of other grains included for body and head retention. We kettle soured it to a pH of around 3.5 before the boil, where we added a sprinkling of fruity hops to start layering up the flavours. In the whirlpool we steeped 10kg of the coffee before cooling further and dosing again with floral, fruity and citrus-led hops along with 20kg of dried hibiscus. A moderate dry-hop charge is added post-fermentation and after it’s cooled we bring in the hot brewed coffee. This will be the least obvious coffee beer of the project because it’s all about drawing out the tart, berry notes. The result is a beautifully layered sour beer that we can’t wait for you to try.