BIDDEFORD, Maine — Myler Makes It: Coffee Stout
I headed over to Banded Brewing in Biddeford to learn how to make their coffee stout, festively named Jolly Woodsman!
When I arrived, I was greeted by the owner, Ian McConnell, who introduced me to a table filled with what looked like several verities of grains. Turns out, all the ingredients for our Jolly Woodsman were right there: hops, a variety of barley, and some coffee from Speckled Ax.
My curiosity was officially piqued. What makes a stout different from other beers? Apparently, it’s all about the roasted barley – that’s what gives it that deep color. I was upfront and told Ian I’m not usually a stout person, but I was ready to have my mind changed.
After soaking in all that knowledge, it was time to dive into the “mashing” process. Picture this: hot water, a long stick, and a bunch of grains all coming together. I teamed up with Richard Felbaum, one of the brewers, who made mashing look way easier than it actually is! You need to continually stir the ingredients together as they’re pouring in and steam is in your face…it’s hot…literally.
Once the beer was fermenting and the “mash” was strained out, it was time for the coffee!
For safety, I got all harnessed up and climbed a ladder to pour in the Kenyan Espresso. This is where the magic happens and the coffee flavor infuses. Think of it as making cold brew—just pour it in and let it hang out for a day!
After straining it all out, we finally got to can and taste our creation! I was honestly shocked at how much I enjoyed it. It was such a dark beer, yet so smooth and delicious. Ian mentioned there’s about a third of a cup of coffee in it, so if you’re feeling a bit sleepy at the bar, this will give you a nice little boost. We’ve all been there—this is basically a classier version of a vodka Red Bull!
I had an awesome time at Banded Brewing and can’t wait to go back! The beer was fantastic, and I’m still amazed by how much I loved it. It was truly smooth—not what I expected at all. Thanks for proving me wrong, Banded Brewing; I’m officially a stout fan!