City Of The Dead (7.5% ABV)
Modern Times, San Diego, CA.
Export Stout with Barrel-Aged Coffee.
Bottles with CA distribution.
One of a many renouned breweries in a timeless San Diego qualification drink scene, Modern Times has done large waves in SoCal given rising in May of 2013, brewing what they call “aroma-driven, complex, flavorful, session-ish beers.” They’re also impossibly engaging from a Sprudge viewpoint since they indeed fry their possess coffees underneath a Modern Times label, and sell both beers and coffees from their taprooms in Point Loma and North Park areas of San Diego.
City Of The Dead is an Export Stout, that historically are stouts that are higher in ethanol and brewed to make prolonged trips opposite a oceans. What creates City Of The Dead such an critical and what they cruise a “groundbreaking” vigourous is that it’s brewed with their house-roasted scotch barrel-aged coffee. Head brewer Bartleby Bloss oversees these routine from sourcing to roasting to brewing—a grade of control and formation that’s singular in a drink world. “We now use a coffee that we sourced directly from Brazil form Mantiqueria de Minas,” Bloss tells Sprudge. “It’s from a city of Carmo de Minas grown during Frazenda Engenho by José Vitor Bernardes.” This coffee is a healthy processed Acaia varietal—a Brazilian internal hybrid of Bourbon and Typica—yielding “wonderful dim chocolate, strawberry, molasses, and light floral notes,” as per Bloss.
Modern Times ages a unroasted immature beans in scotch barrels, regulating around one pound per barrel. They explain it’s a world’s initial commercially bottled tub aged coffee beer—it says so right on a bottle. This draft next (courtesy Modern Times) shows us a small bit some-more about a routine they use to make this beer.
So, what should we design from a bottle of City of a Dead? As shortly as we open a bottle, you’re punched in a face with coffee aromas. Not a sour kind, though honeyed and aromatic. Pouring it we get an implausible head, unequivocally one of a bigger ones I’ve seen for any coffee beer, and it stays around a while. we tasted it in a tulip glass, as we ambience many beers, and this helped make a best use of a aromas as we took in my initial sip. First sip is all coffee—delicious, creatively (and properly) roasted coffee with a good creaminess. If you’re a fan of coffee with a dash of cream in it, we will LOVE this coffee beer.
The mouthfeel on this drink is nearby perfect, and it drinks good and easy. we attempted it during only underneath room temperature, around 60 degrees, and this was a ideal temp for this beer. The some-more we drank of this beer, a some-more we enjoyed it, even with a outward heat being 85 here in Atlanta. we could see myself celebration this any time of a year.
This drink is nearby perfect, and we can’t consider of anything we would do to change it. The coffee they’ve selected pairs ideally with a malts and grains used, and they’ve roasted a coffee to lift out a scold flavors to compare with a beer. we feel like many of a review around Modern Times stouts revolves around their Monsters Park line, though honestly, they have other beers like this one and “Devil’s Teeth” that are equally as good, if not better. If we can find this Modern Times nearby you, get it. we indeed purchased this from an online qualification drink source—CraftShack—that ships outward of CA, and a cost was well-worth it during $8 a bottle, that is indeed a take for a drink of this quality.
Jason Dominy (@jasondominy) covers drink for a Sprudge Media Network, and is a co-host of The Last Beer Show podcast. Read some-more Jason Dominy on Sprudge.
