Mexican Coffee is a continuation of the Regular Coffee game. Our golden imperial coffee cream ale has been finished on Tequila wood and homemade coffee syrup. Much like Regular Coffee looks to evoke an amusing version of the acidic bitter coffee curbed by milk and sugar that starts a day in a paper cup, Mexican Coffee addresses it as a rendition of sweet coffee in a cordial glass, touched with coffee liqueur and tequila. 12% ABV.
For our homage to Jersey’s breakfast beverage, we teamed up with our neighbors at Fair Mountain Coffee Roasters looking for an elevated version of classic plain coffee. We chose Mexican Chiapas for its bitterness akin to artichoke, roasting it a little darker than usual, along with Ethiopian Sidamo for its pleasant lemon-like acidity, which we pushed up through fermentation. We added this coffee blend to a high gravity golden cream ale, contributing our “milk and 2 sugars.” 12% ABV.
It doesn’t matter what we brew
as long as we mix wheat and citra
That makes us feel we’ll convey some juicy notes or fruit impression
To confuse the issue we will add
Some pleasant yeast, from far away
Plus some Vic Secret for good measure
No matter how much we resist the bend
Some dry-hopping causes our resolve to break
Because the hops bring us back
On that we can rely
The hops bring us back