Local Blend

Porter

The Local Blend porter base was built as a platform to let coffee shine. The base beer brings light chocolate notes, very subtle roast, and enough sweetness from the lactose to balance everything out. After fermentation is complete we split the batch into four smaller batches. This ensures that the base beer is 100% the same and the only difference is the coffee used. For each one we performed a 20 hour cold extraction using whole beans. This process helps to reduce any astringency that could potentially come from the coffee. In the finished beers the coffee steals the show. Each beer is certainly unique and it's fun to see how the different coffees play into the overall flavor profile of the beer.

Local Blend Cincinnati - Deeper Roots Coffee provided dry processed coffee beans from Panama. This coffee presents notes of over-ripe strawberry, chocolate, and cinnamon.

Local Blend Columbus - Staufs Coffee provided washed coffee beans out of the Nahuala region of Guatemala. These beans provide, nutty / smoky undertones, high acidity, and a clean finish

Local Blend Dayton - Boston Stoker Coffee Co. provided a washed Kenyan Kifahari coffee. Expect notes of white grape, cherry, curry, and low roast.

Local Blend Cleveland - Phoenix Coffee Co. provided a dry processed coffee from Kossa Geshe out of Ethiopia. This coffee is bright and juicy with notes of strawberry, raspberry, and amaretto.

Hops

Malts

Adjuncts