It’s a typical Thursday morning at work. For several hours I’ve been cranking out batches of Fair Trade Organic coffee, with all the business and methodical precision that characterize a typical roast day. The rhythm of my movements, the hum of the roaster, the timer in my hand and the “woosh” of the flames under the roasting drum are like a chorus line singing out the progress of each batch. I’m in my groove, with the scent of freshly roasted coffee enveloping me, when in walks Bob Barrar.
If you don’t know him, Bob is Head Brewer over at Iron Hill Media. His powerlifter’s build, impressive goatee and serious demeanor bely his easygoing personality. We heartily shake hands and quickly catch up, as Bob begins to tell me his plan to brew up a coffee stout with our beans.
“Can I get 20 pounds of Ethiopian Harrar?” Bob asks.
When Bob Barrar asks you that question, you say yes. With a generous number of medals under his belt from both the Great American Beer Festival as well as the World Beer Cup, Bob is a rock star in the craft-beer world. He’s perhaps best known for his downright delicious Russian Imperial Stout. Served up throughout the year at Iron Hill Media, Bob’s version is an addictively good rendition of the style that exhibits complexity and strength with an impressive balance of malt and hop flavors.
I’m excited as I roast the beans earmarked for Iron HIll, knowing that soon they will be with Bob and his brewing team making something magical. The Ethiopian Harrar destined for this collaborative ale is fragrant and fruity, with a hint of smokiness. Brought just past second crack while roasting, these beans showcase nuttiness and a blueberry character alongside dark roasty flavors. The English-style stout that they will call home is brewed up with English Maris Otter, roasted barley, black barley and chocolate malt. After the base stout is brewed, the coffee will be added for a lengthy cold steep. As you might guess, the resulting beer is malty and sweet with notes of bread, chocolate, coffee and nuttiness that are brought over the top with the addition of the 20 pounds of coffee.
After the coffee’s had time to offgas and be ground, Bob stops in to pick it up and a few days later I drop by Iron Hill to visit him. He offers me a sample of the beer that I’ve eagerly been awaiting. I look at the color, quaff the glass and take a sip. Whoah! Hello, coffee stout!
My senses are drenched in this beer’s rich fragrance. The coffee character is full spectrum and stands out as a high note, harmonizing perfectly with the earthy stout and its balance of malty sweet and bitter flavors. The dry-stout style lends itself so well to the Ethiopian Harrar—I can’t help but smile.
As I stand talking with Bob, the glass in my hand and the echoes of flavor on my palate are a reminder of the crafts that we are both so passionate about. It’s so thrilling to see folks who are pouring their efforts into creating amazing artisan goods that bring happiness and enjoyment to so many others. Bob and his team at Iron Hill are definitely those kinds of people.
This beer is a limited production, so you’ll want to get out to Iron Hill and try some before it’s gone. While you’re at it, grab your stout-loving and coffee-loving friends too, and don’t forget to bring home a growler. Fancy a night in? Maybe Iron Hill’s two pizza and a growler deal is the perfect answer to “what’s for dinner?”
Visit Iron Hill and Burlap and Bean at their websites to find out more about all of their crafty goodness, and don’t forget to check out Burlap and Bean on Facebook for the latest happenings!
Photo credits: Nathan Garber.
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