Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)

Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)

Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)

Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)

Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)

Bluegrass Brewing Company has brewed a winter warming coffee stout using a Heine Brothers’ organic, fair trade coffee grown in Chiapas, Mexico. It will be available for purchase at Bluegrass Brewing Company on Friday, February 9th while supplies last. “I just tasted the stout - it has a wonderful balance between coffee and stout flavors,” said Bluegrass Brewing Company head brewer, Jerry Gnagy. Heine Brothers’ co-owner Mike Mays and head coffee roaster Todd Stanis collaborated with Gnagy to choose the Mexican coffee and give it a medium roast and a coarse grind to best bring out the flavor. “This Mexican coffee has a medium body and an almost chocolatey finish that will hold up well in such a hearty beer,” said Stanis. “Should be a perfect match.” This oatmeal stout is brewed with English roasted barley and caramunich malt which gives a roasty and slightly sweet malt flavor. The addition of flaked oats lends creaminess and body to this pitch black ale. The coffee will be added to the hot wort (unfermented beer) after boiling. This will extract good flavor without adding bitterness or burnt flavors. Freshly brewed coffee will also be added to the beer after fermentation is completed and the beer is ready to be served. This will give the freshest coffee flavor and aroma. (previously 6.5 % ABV)