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Producer: POBC Fermentum (Monza, MB)
The Piccolo Opificio Brassicolo del Carrobiolo Fermentum was founded in Monza in 2008. It was originally set up in the Carrobiolo Convent, but in 2014 the production plant migrated to Piazza Indipendenza and was flanked by a spa-cious brewpub with kitchen. In 2013, the Coffee-Brett beer, an Imperial Stout brewed with coffee beans and also inoc-ulated with Brettanomyces, a different kind of yeast, joined the category of “special” beers. Saccharomyces cerevisiae is often used alone or in addition to it to give the beer rustic hints and particular funky notes (tasty, quirky and smelly at the same time). Today’s tasting is slightly different than the usual, because this bottle was produced two years ago and has been carefully preserved in the cellar. The Imperial Stout style, moreover, lends itself well to aging for both technical characteristics (dark malts and high alcohol content), history and tradition. Furthermore, the Brettanomyces makes it more interesting and urges you to taste the evolution of the Coffee-Brett. Currently, the provider of the coffee used in the recipe is His Majesty the Coffee, but Torrefazione Artigianale Autogestita Caffè Malatesta di Galbiate (LC) provided the beans for the production of today’s tasting lot. In 2014 production, Arabic single-origin Guatemala SHG by Fedecocagua beans were crushed coarsely and added during the boiling.
Black and viscous body. Impervious to light with a thin layer of light-brownish foam, coarse-grained and with good persistence. Strong and complex aroma. The coffee and mix of malts are easily noticeable immediately: coffee, cocoa (medium-high intensity), dark caramel, molasses, dry biscuit (medium intensity). Secondly it is the Brett to stand out, probably due to the past months in the bottle, and after you can easily perceive the soy sauce, leather and tobacco. Further depth is given by a light peat and the alcohol, warming and spicy, that rises the temperature of the glass. The mouth feel is sweet, acid and bitter. The robust aftertaste, roasted, empyreumatic and slightly peaty reinforces the smell perception, adding a final fruity hint of alcohol. The persistence of taste is remarkable; the bitterness and acidity of roasted malts make the drinking easier. Full-bodied with a certain softness that stands with the warming of the alcohol and a slight astringency from roasted malts. All ingredients are masterfully blended: the Coffee-Brett taste is very pleasant, layered and challenging, but its complexity does not make the drinking harsh. This is really a great beer.
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Translated by Marta Pitarch Robles