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Pelicon Imperial Coffee Stout is a dark beer with real coffee and 8 % alcohol. The Marcala coffee from Honduras, selected by Omar from the Escobar roastery, complements the dark malts with notes of caramel, hazelnuts, and milk chocolate. Packaging: 500 ml. Beer style: imperial coffee stout, dark beer with coffee. Alcohol content: 8 %. Packaging: 500 ml. Full carton: 24 x 500 ml. Unfiltered and unpasteurized. Ingredients: Hubelj water, barley malt (gluten), hops, yeast, and real coffee. Our Coffee Stout was created when Marko, the then manager of the co-working space Poligon, gathered us in the former tobacco factory. He said we should throw a party — us and the coffee roasters. The idea immediately arose that we would also have a joint product for this party — beer with coffee. Later, we devoted much more attention to this successful combination and developed a recipe. The result is a dark luxurious beer with real coffee. Omar from the Escobar roastery chose the Marcala coffee from Honduras, his homeland. Marcala pairs well with dark barley malts and adds notes of caramel, hazelnuts, and milk chocolate. The combination gives a rich body with an emphasis on the sweetness of the barley and the aroma of cold-brewed coffee. The brew also impressed the international panel of judges at the World Beer Idol competition in the Czech Republic and received a silver medal among all beers at the competition. Where do coffee beers come from? To be precise, it all started in the living room of Mikkel Borg Bjergsø in Denmark. When he brewed a dark beer with friends, he aged it in a barrel, which leaked on the floor, and to compensate for the loss, he brewed some coffee in a coffee maker and poured it into the beer. The new product sparked excitement among readers of beer portals, and from this, a subculture of beer 'geeks' was born. The rush for coffee beer began, for the newest version with as many additions as possible and for the next new trend! What does it mean if beers are top or bottom fermented? Top fermentation is most often associated with ale-type beers. It is a method of alcoholic fermentation that occurs in beer when active yeast rises to the surface and forms a crown (a kind of yeast foam). It mainly involves the yeast Saccharomyces Cerevisiae, colloquially known as ale yeast. Such yeasts prefer higher fermentation temperatures, approximately from 15 to 25 degrees. In contrast, bottom-fermenting yeasts are associated with lager-type beers. This fermentation occurs at the bottom of the vessel. It mainly involves the yeasts Saccharomyces Pastorianus, or colloquially, lager yeast. Such yeasts prefer lower fermentation temperatures, approximately from 5 to 10 degrees. “The Minister of Health warns: Consuming alcohol can be harmful to health!”
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