Forged with a base of imported British malted barley including Maris Otter, an assortment of medium crystal malts, brown malt, pale chocolate and a huge pile of oats, this brown ale was conditioned on a combination of whole and ground coffee after fermentation was complete. For this inaugural edition, we used a single-origin, Geisha coffee that was grown in Honduras by the Caballero Family and roasted by our favorite Chicago coffee roaster. Overflowing with dark fruit, sweet cherries, lightly burnt bread crust, this brown ale finishes slightly dry and nutty with a pleasant coffee overtone. 6.5% alcohol by volume.