Arabicadabra isn’t around for very long — mostly October, really — so hit your stores today to find any leftovers. It’s worth your cash because Bell’s Brewery’s magical coffee stout is brewed with a beautiful cold coffee extract made at the brewery using a combination of fair trade, organic Nicaraguan coffee beans and Sumatra coffee beans. Lactose is also used for creaminess (those with dairy allergies or sensitivities should take note). It was inspired by Milchkaffe, another specialty Bell’s beer.
The video above goes into even more detail — specifically about the cold brew process. Andy Farrell, brewing innovation manager at Bell’s, explains how the brewery uses 15-barrel “travel tanks” to make the coffee. The crew adds 12 to 13 barrels of deaerated water and then throws in as much as 550 to 600 lbs of coffee. Extraction takes place as brewers circulate the concoction quickly. At the 36-hour range, the coffee is tasted to ensure character. If suitably good, the crew adds the coffee from that travel tank into the beer during the latter phases of the fermentation and conditioning process. Instead of my terrible explanation, maybe you should just watch the video above.
