This recipe was inspired by the stouts of yore, strong, dark, and well hopped with all British ingredients. In the late 1800’s these strong, well-hopped stouts were brewed for export by Scottish breweries such as William Younger & Co. In this version, they added single origin Brazilian coffee, cold steeping the freshly ground beans in the finished beer for 24 hours.

Drink now or age, this will develop with time.

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