Crosby's Kitchen & CocktailCoffee and Oatmeal Stout

Our annual winter seasonal, made with oats from Flahavan’s Mills in Kilmacthomas and coffee from Badger and Dodo in Fermoy, has proved a big hit over the last few years and its release generally signifies the beginning of the yultide season for many! For our bottled version we worked with Brock Lewin from Badger and Dodo boutique coffee roasters to choose a coffee to use in it. Brock roasted the beans fresh for us and took us through the making of a perfect espresso so that the best of coffee would be used in the stout. “I loved the idea of a stout coming out with our coffee in it — it’s an idea I played around with before back in Oz and I’m delighted to have had an input in the type of coffee being used, as well as teaching Cormac about brewing the perfect shot of espresso. It’s great that small local producers can work together on these types of projects and pool our knowledge and passions to create a collaborative product like this” – Brock Lewin. We decided to try out a more acidic bean this year to work with the body of the oatmeal stout and felt that the Rwandan Impala, with its plummy notes and warming allspice flavours worked really well, lifting the stout while the citrus cut through the chocolate flavours.