Moersleutel – Daily Grind #2


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The first batch is done and gone, your feedback was super important to determine what we should focus for our next core tryouts. For the second take on a coffee stout we kept a similar base recipe, adding some spelt and caramel malts to layer a backbone to support the copious amounts of Jaguara coffee from our friends at Keen Roasters.
We love to mess around with our process, that allow us to know stouts better than most breweries, so we’re mixing imperial stout and stout brewing techniques to bring you a more intense, creamier mouthfeel, that will boost the alcohol content to 8% and we’re really excited to share this one with all of you.