Beer Experiment 1: Success

We have a winner here. Adding cold brewed espresso to my Péché Mortel brings out the coffee aroma even more, making the beer reminiscent of the cask conditioned version of itself. There is no mistaking the coffee in the modified version of the beverage.

The recipe for this experiment follows:

3 tablespoons cold brewed espresso
1 bottle Péché Mortel (the drink of gods)

I added the espresso into the glass before pouring the bottle, so as to get an even mixture without having to use a spoon. The imbiber may adjust the amount of espresso added to suit their taste.

My recipe for cold brewed espresso can be found in my last month's post. I recommend using a cold brewing technique in order to reduce the amount of bitterness and acidity introduced to the beer by the coffee.

Drink and enjoy!

(Notice my favourite church key which sneaked into the photo.)

Beer Experiments

I guess some people call them "beer cocktails" but that just sounds too frou-frou for true beer geeks. I call them "beer experiments".

Experiment One
An experiment will be carried out where a shot of cold-brewed coffee is added to a glass of Dieu du ciel! Péché Mortel. Will the result be more like the casked version of this ambrosia?

Details will be posted.


To cold brew coffee (my super easy way):

1. In a Bodum, add one cup of course freshly ground coffee, cover grounds with water.
2. Set the Bodum plunger just at the top of the water in the Bodum and leave overnight at room temperature.
3. The next day, plunge the coffee.
4. Using a manual one-cup drip coffee maker and filter, pour the coffee through the filter in order to completely filter out all grounds and sediment. (of course, put something under the coffee maker to catch the filtered coffee.

If you wish to drink this coffee, you can either mix a shot with water and ice or milk and ice. I plan to add mine to my beer.