Check out our three-part series of "What's Brewing" on social to get a behind-the-scenes look at this epic partnership and even better brew.
We love a good collaboration at Will & Co, so when Bondi-based brewers, Curly Lewis, reached out about making a Coffee Stout together, we jumped at the opportunity. Let’s be real, who doesn’t love coffee and beer?
Using Curly Lewis’ next-level beer brewing knowledge and our damn fine specialty coffee, we’ve produced a limited release Coffee Stout that’s unlike any other. Brewed and packaged onsite at Curly Lewis in Bondi Beach, this killer bevvy is made with one of our signature blends, Three-Oh-Three, so you can bet it’s complex, packed with flavour and is the perfect weekend sundowner to enjoy with your mates. Expect a smooth stout with a coffee hit big enough for dawn patrol.
If you’re keen to get your hands on these bad boys, head to any Vintage Cellars store in New South Wales or enjoy on tap at Curly Lewis’ brewery in Bondi. But hurry – this epic bevvy is a limited release, so be sure to stock up while you can.
All About the Brew
When you’re sippin’ on this seriously delicious stout, you can expect a smooth taste with notes of oats, ale, munich, crystal, dark malt, and – of course – specialty coffee by yours truly. Complex, yet easy drinking.
It’s strong and mighty as a good stout should be, but those who don’t typically favour heavier beers shouldn’t fear the dark side. This coffee stout truly sets itself apart; “It’s a slightly lighter style stout, making it more approachable while allowing the characters of the coffee to shine without fighting the beer itself,” said Zac Pauling, Head Brewer at Curly Lewis.
Behind the Scenes of Creating this Epic Coffee Stout
There are two ways to add coffee flavours to beer: with coffee, or without. That might seem counter-intuitive but stick with us.
Most stouts and porters are brewed with heavily roasted barley malts, chocolate malts and black patent malts for flavour and creaminess. That rich roasted taste and aroma can mimic the flavours and smells of coffee, depending on the malts used and the degree to which they are roasted. Some brewers lean heavily on those coffee-like notes and choose to forgo the addition of any coffee into their brewing process.
But that’s not the case for this knock-out brew, with coffee being a key ingredient.
Though the process of finding the right roast to complement the brew, determining when to introduce it into the brewing process and how much to use can be quite tricky, the addition of specialty coffee beans can bring the beer to the next level.
“The first question that arises when brewing with coffee is how potent the flavour should be,” says Pauling. “Using more coffee, of course, means more pronounced flavours and aromas, however, using too much might overwhelm the brew.”
“[The next is] how to get a harmonious roast note without picking up on too much acidity,” Pauling noted. A lot of this lies on when the coffee beans are introduced during the brewing process. For this coffee stout, the decision was made to do so on the cold side in the cellar, aka during second fermentation. This produced a nice roasted coffee character, which blended with the roasted malt flavours to produce a complex, multi-layered taste profile.
The final question is all about which coffee to brew with. “The type of coffee used impacts everything from flavours and mouthfeel to head retention and hops usage,” explains Pauling. “Using a strong coffee, such as espresso or French roast, will provide a richer coffee essence with a creamy mouthfeel, but they also have a higher oil content which can reduce head retention. Meanwhile, lighter blends from origins like Sumatra or Guatemala Antigua will bring out more subtle qualities and produce an easier-drinking beer. Plus, they typically contain less oils leading to a stronger head retention.”
Through all the trial and error, the gents at Curly Lewis said one coffee stood out among the rest after having ticked all the boxes – Will & Co’s signature blend for black coffees, Three-Oh-Three.
It was quite a journey, but one sip of the final product was enough to let us know it’s all been worth it.
Let’s Talk Design
The design for the Coffee Stout can was intentionally kept quite minimal. After all, what’s inside does the talking.
The team used warm coffee-coloured tones to highlight the flavour expectations of the beer and wave illustrations that draw connection to Curly Lewis’ and Will & Co’s chilled-out coastal ethos. The whole can is considered, not just the front, so drinkers are encouraged to read all the way around and discover more about this one-of-a-kind beer.
What Are You Waiting For?
If you love coffee and beer (in other words, if you’re human), this collaboration with the legends at Curly Lewis is for you. Find it at Vintage Cellars stores across New South Wales, on tap at a growing list of venues, and at Curly Lewis both on tap and in tinnies.
Grab some cold ones, round the troops and enjoy. This coffee stout is memory-making stuff.
