Malbec, Trapiche, Uco Valley, Argentina

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee.

In a large brew kettle, heat 3 gallons of filtered water to 165°F (74°C). Once heated, add the flaked oats, pale malt, roasted barley, and chocolate malt to the kettle. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.

Prepare the Mash

After mashing, sparge the grains with an additional 3 gallons of hot water (170°F or 77°C) to collect about 6 gallons of wort in the kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the flavor hops and the cocoa powder to the wort.

Add Flavor Hops

After the boil is complete, remove the kettle from heat and let it cool down to about 170°F (77°C). Add the coarsely ground Sumatra and Kona coffee to the wort for a 10-minute steep.

Add Coffee

Cool the wort quickly using a wort chiller or an ice bath. Transfer the cooled wort to a sanitized fermentation vessel.

Cool and Transfer

Sprinkle the ale yeast on top of the cooled wort. Seal the fermentation vessel with an airlock.

Pitch Yeast

Let the beer ferment at room temperature for 1-2 weeks, or until fermentation is complete.

Ferment

Once fermentation is complete, prepare to bottle your beer by sanitizing bottles and caps. Transfer the beer into bottles, leaving some headspace, and cap them.

Bottle the Beer

Let the bottles carbonate at room temperature for another 1-2 weeks before refrigerating.

Carbonate

Flaked Oats

Pale Malt

Roasted Barley

Chocolate Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Fuggle)

Sumatra Coffee (coarsely ground)

Kona Coffee (coarsely ground)

Cocoa Powder

Ale Yeast (e.g., Safale US-05)

Filtered Water

Breakfast Stout

Creamy cheesecake with a graham cracker crust.

Cheesecake

Pasta with seasonal vegetables and marinara sauce.

Vegetarian Pasta

Marinated chicken with lettuce, tomato, and mayo.

Grilled Chicken Sandwich

Hummus

Baby carrots, celery, broccoli, and cauliflower with our house made peppercorn ranch dressing. Serves 20.

Veggie Tray

A creamy blend of fresh spinach, caramelized onions and cheese. Served with tortilla chips and feeds 30.

Spinach Dip

Make Breakfast Stout Recipe in just 4h . The coffee lover’s consummate beer. Brewed with an abundance of flaked oats, bitter and imported chocolates, and Sumatra and Kona coffee.

Breakfast Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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