Coffee Shop Vibes - Sump Dark Roasted Whole Bean Coffee (Nitro)
Side Project Brewing
- From:
- Side Project Brewing
- Missouri, United States
- Style:
- Russian Imperial Stout
- ABV:
- 12%
- Score:
- +6 ratings needed
- Avg:
- 4.47 | pDev: 1.34%
- Ratings:
- | reviews: 1
- Status:
- Retired
- Rated:
- Feb 16, 2025
- Added:
- May 16, 2023
- Wants:
- 0
- Gots:
- 0
NO SCORE
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-
I love, and will always love, coffee beers. I love the flavors coffee can provide and love the knowledge I have gained from working with Scott for over a decade on coffee beers. I enjoy the nostalgia of an aged coffee beer, but, I think we all enjoy the bright, fresh, youthful coffee expressions over the aged characteristics coffee can generate.
I have found that our barrel-aged coffee stouts tend to hold onto the coffee nuances longer. We have also learned why coffee producers use nitro for their cans. Furthermore, we all know that keeping coffee beers cold will be the best bet for maintaining the flavors we have created right before they leave our brewery. So, we made 4 big changes this year: we integrated 20% barrel-aged stout into the blend, we canned this batch, we nitrogenated this batch and we developed our own custom roast with Scott.
A note from Scott: This coffee was produced by Casimiro Garcia and his family. Their farm consists of 20 hectares just outside San Agustin Loxicha, Mexico. When Shared reached out to us for a new project they were working on, they asked us to stretch ourselves and explore developing a deeper, darker roast profile than we typically lean into. That roast profile is the coffee that made it into the final project. In the cup look for notes of chocolate (a bit more cake-y or batter presentation), some dark sugars, roasted tree nuts (perhaps almond) and a hint of a fudgy finish.
I have found that our barrel-aged coffee stouts tend to hold onto the coffee nuances longer. We have also learned why coffee producers use nitro for their cans. Furthermore, we all know that keeping coffee beers cold will be the best bet for maintaining the flavors we have created right before they leave our brewery. So, we made 4 big changes this year: we integrated 20% barrel-aged stout into the blend, we canned this batch, we nitrogenated this batch and we developed our own custom roast with Scott.
A note from Scott: This coffee was produced by Casimiro Garcia and his family. Their farm consists of 20 hectares just outside San Agustin Loxicha, Mexico. When Shared reached out to us for a new project they were working on, they asked us to stretch ourselves and explore developing a deeper, darker roast profile than we typically lean into. That roast profile is the coffee that made it into the final project. In the cup look for notes of chocolate (a bit more cake-y or batter presentation), some dark sugars, roasted tree nuts (perhaps almond) and a hint of a fudgy finish.
Recent ratings and reviews.
Reviewed by Luscious_Malfoy from Illinois
4.53/5 rDev +1.3%
look: 4.75 | smell: 4.25 | taste: 4.5 | feel: 4.75 | overall: 4.75
4.53/5 rDev +1.3%
look: 4.75 | smell: 4.25 | taste: 4.5 | feel: 4.75 | overall: 4.75
poured from a 16oz can (best by 8.31.23) into a FFF DLD mimic pint glass. i normally wouldn’t pour such a big beer into this style of glass but the can said “gently shake and vigorously pour into a flat-bottomed glass” so why not as i knew it would hold the entire contents of the can. pitch black with a little shine to it as well as that cascading nitro effect. once settled, it is deep, dark black with a little over a finger of creamy, dark khaki-colored foam head. rich dark roast coffee on the nose as well as some chocolate. i do not detect any barrel, however, on the taste i get a little barrel as well as bigger chocolate notes and dark roast coffee. the nitro works well here, giving this a creamy and smooth mouthfeel. this is a coffee machine first and foremost but the base stout is well constructed and compliments the coffee well (always has). the addition of a portion of barrel-aged imperial stout as well as the nitro cans make for a great rendition of this coffee classic. idk if it necessarily improved upon the CSV but it’s fun, interesting and certainly doesn’t hurt anything. glad to have this one back after quite a long hiatus.
May 22, 2023
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