HUTWE 

COFFEE SAISON | 5% ABV


 
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In the dense Congolese mountains of the Virunga National Park, HUTWE is a community washing station for coffee beans. To us in West Flanders, it simply sounds like ‘Good Stuff’. 

 

Our friends at Good Beer Hunting invited us to pour at a special coffee beer event last month called Uppers & Downers.

We teamed up with Or Coffee, a Belgian microroastery specializing in third wave coffee who travel around the world collecting great coffee and process it in their small roasting facility in Westrem, East Flanders.

 
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Together we produced a Saison using the Hutwe coffee variety which Or Coffee source directly from a small Congolese community washing station in the Virunga National Park.

The bright citrus-zest fruitiness of both the coffee and the beer compliment each other, with the Saison’s dryness accentuating the coffee variety’s subtle stone-fruit acidity. 

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To achieve as full an expression of the coffee in the beer as possible, we used it in three different ways: as a raw coffee bean, added in primary fermentation (for ‘green’ flavours); as a roasted bean, added in the boil during brewing (for acridity and bitterness); and as cold brew coffee, in a proportion of 15% of the total liquid, blended in just before bottling (for that stonefruit acidity).

 
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The worlds of beer and coffee – whether its processing beans and grain, discussing fermentation and flavour, or the passion in its production – are more similar than we could ever imagine.

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Overheard in London:

“Coffee and Beer don’t make the world go round. They make it go up and down.”

 
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TECHS & SPECS

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INGREDIENTS

Water: Damme

Malt: Pils, Munich, Dark Wheat

Hop: Goldings, Challenger

Andere: Hutwe Coffee - Congo, Virunga National Park (roasted, green & cold brew)

Gist: Saison

 
 

TASTING NOTES

Appearance: dark gold

Aroma: orange, 'green'

Taste: dry, with subtle stonefruit acidity

SPECIFICATIONS

EBC: 14

IBU: 36

Ideal serving temperature: 6°C

Top fermented | refermented in the bottle | unfiltered | unpasteurised