Patrons Project 1.01 // Coffee Porter // Northern Star // Rwanda Gashonga // Tom Joy // Raw Emotions | Northern Monk
ABV: 7.4%
IBU: 20
Style: Porter - Coffee
Actively Produced
Description: Coffee Porter made with Rwanda Gashonga Coffee beans from North Star Coffee Roasters. Part of three beers brewed in collaboration with Leeds-based photographer Tom Joy as a mini photo exhibition through the medium of beer. Each brew is a coffee porter infused with specialty single origin beans as curated by North Star Coffee Roasters. Number 1.01 showcases Rwanda Gashonga with additions of almonds and cherry juice. The photo exhibit, titled Raw Emotions, is Tom's most provocative piece to date which expresses a primal catharsis from the deepest, darkest corners of the psyche. In showcasing the distinct flavour of the Rwandan Gashonga coffee, we firstly looked to enhance it's mouthfeel. A grist featuring equal parts roast barley and chocolate malt to start, before loading in lactose for creaminess and boiling for two hours to thicken the wort, leaving us a leaving us a silky temptress of a beer. At the whirlpool we added a solid hop charge of Bramling Cross, Northdown and Galena all of which contribute dark berry character to compliment the similar hints from the coffee. The final touch was to introduce subtle measures of almonds and cherries, to underly, but not detract, from the complex coffee character we introduced through 8kg of freshly ground Rwandan Gashonga.
IBU: 20
Style: Porter - Coffee
Actively Produced
Description: Coffee Porter made with Rwanda Gashonga Coffee beans from North Star Coffee Roasters. Part of three beers brewed in collaboration with Leeds-based photographer Tom Joy as a mini photo exhibition through the medium of beer. Each brew is a coffee porter infused with specialty single origin beans as curated by North Star Coffee Roasters. Number 1.01 showcases Rwanda Gashonga with additions of almonds and cherry juice. The photo exhibit, titled Raw Emotions, is Tom's most provocative piece to date which expresses a primal catharsis from the deepest, darkest corners of the psyche. In showcasing the distinct flavour of the Rwandan Gashonga coffee, we firstly looked to enhance it's mouthfeel. A grist featuring equal parts roast barley and chocolate malt to start, before loading in lactose for creaminess and boiling for two hours to thicken the wort, leaving us a leaving us a silky temptress of a beer. At the whirlpool we added a solid hop charge of Bramling Cross, Northdown and Galena all of which contribute dark berry character to compliment the similar hints from the coffee. The final touch was to introduce subtle measures of almonds and cherries, to underly, but not detract, from the complex coffee character we introduced through 8kg of freshly ground Rwandan Gashonga.
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