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 is Anacleto Tomas Matias from Guatemala. This coffee presents notes of cinnamon and sweet chocolate with a smooth finish in the beer.

Local Blend Columbus - Stauf's Coffee provided China Yunnan honey process coffee. These beans provide earthy, dark roast and bitter chocolate in the beer.

Local Blend Dayton - Boston Stoker Coffee Co. provided a Costa Rican Fruit Bomb coffee. Notes of toffee, dark fruit and roasty shine through in the beer.

Local Blend Cleveland - Phoenix Coffee Co. provided a dry processed coffee from Kossa Geshe out of Ethiopia. Butterscotch, milk chocolate and nutty flavors come through in the beer.

Hops

Malts

Adjuncts