Siren Project Barista

•  Stuu666
  Saturday, June 24, 2017 - 12:00
• Salt Horse Beer Bar (Edinburgh)
  57 Blackfriars Street, Edinburgh, Scotland EH1 1NB

Details

On the 24th of June right smack back in the middle of summer Siren Craft Brewery are launching four special coffee ales and we’ll have them on here at Salt Horse.

We’ll have

Turkish – 10% Indulgent Imperial Stout with Coffee

Turkish is inspired by the country’s robust coffee traditionally served with a piece of rock candy. 45kg of Thai coffee beans, roasted by Reading’s Tamp Culture Coffee, are added at three different brewing intervals. The brew also includes the addition of vanilla and orange zest in the spinbot, orange zest and nutmeg in the whirlpool and an incredible 420kg of figs to the fermented beer! The result is lovely smooth spicy notes, a nice citrus sweetness and a sound body.

Americano – 9.1% Devious Double IPA with Coffee

Americano is a Coffee Double IPA which uses a new method designed to preserve the delicate nature of Ethiopian coffee’s high end berry notes. Quarter Horse Coffee in Birmingham brewed a strong hot coffee which was added to the beer directly before packaging. Americano is packed full of Citra, Columbus, Cascade, Chinook hops, and Mosaic Cryo Powder, to the tune of 21 grams per litre.

Crema – 3.9% Deceptive Sweet White Coffee Stout

Crema is a white stout with German Whiskey Barrel aged coffee, which builds on our continuing experiments with the ageing of coffee beans. We steeped Tamp’s coffee in a fermenter at both 21°C and 0°C to accentuate the low notes of the coffee, whiskey, wood and vanilla. Then we took 25kg of German Whiskey Aged Coffee and added vanilla and cocoa nibs to create a sweet white stout that completely defies the way it looks.

CapHeine – 6.2% Kettle Sour with Coffee

Finally we have CapHeine. We paired up with London’s artisan coffee roaster Climpson and Sons to deliver a unique kettle sour beer. The most nuanced coffee beer of the four, CapHeine’s biscuity, bready malt notes combine with hibiscus and raspberries and floral/fruity Kenyan coffee beans to create a cacophony of flavour. There’s redcurrant, cranberry, plum, red fruit notes and some light hibiscus florals. Mosaic, Palisade and Bravo hops are added during kettling and a small dry hop addition. There’s hibiscus in the boil and 120kg of Raspberries added to the fermentation.

These will all be on from 12 in the afternoon so may end up being a perfect cure to your inevitable Friday enduced hangover.

There may also be a variety of Doughnuts. More to come on that soon.

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