Lublin to Dublin Turkish Coffee Stout - O'Hara's | Carlow Brewing Company

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Lublin to Dublin Turkish Coffee Stout

Lublin To Dublin Turkish Coffee Stout is the fifth in the series of collaboration brews between O’Hara’s and Pinta. This year the brewers decided to delve deeper into the world of Stouts and bring you a Turkish Coffee Stout. Brewed using a combination of chocolate, crystal and oat malts, hopped with Polish varieties of Marynka and Lubelski, this stout is smooth, creamy and bursting with the flavour of Cremazzuro coffee beans.

ADDITIONAL TASTING NOTES

Colour/Appearance
Deep shades of black with a foamy tanned head.


Aroma
Notes of espresso and dark chocolate with a subtle spice.


Aftertaste
Intense coffee and dark chocolate flavours followed by sweet caramalt
and spicy cardamom with a warming aftertaste of vanilla and citrus notes.
BREWER'S NOTE

For this year’s collaboration with Pinta we wanted to create
something big and bold, so we decided on a Turkish coffee stout.
We wanted to get intense Turkish coffee flavour’s so we asked
our friends at JJDarboven for their help and they recommend we
use Cremazzuro coffee bean in order to get the best. Cardamom
and orange peel were used as sweeteners and helped to bring
about a smooth and velvet taste on the palette. The 7% abv gives
a good warming aftertaste also.
STOUT

Big beers are always a lot of fun to brew. Stouts especially so as the intensity
and sweetness of a flavoursome stout is always welcome and brings out a lot
of the more subtle dark malt flavours that can be missed in dryer stouts.
Add the use of Polish hops not typically associated with a stout, although a
very suitable companion, and the result is a beautiful stout with even more
layers of complexity.

Beer FactsBEER FACTS

StyleTurkish Coffee Stout ABV7.0% Plato °18.5° IBU20 FermentationTop fermentation AvailabilityBottle 50cl and 30L Keg 

On Your TableON YOUR TABLE

Serving Temperature6°C Food PairingThis beer is perfectly paired with Irish beef stew, venison, woodcock and the Polish dish Bigos. It’s also great with strong blue cheese such as the Polish Rokpol.  GlassO’Hara’s Tulip glass