Mudgee Mochaccino
A special collaboration between Acreage Coffee & Spencer Cocoa, showcasing the best Mudgee flavours available.
Style: Dessert Stout
ABV: 6.2%
ECB: 100
IBU: 34
Malts: Pale, Munich, Oats, Chocolate, Light, Medium & Dark Crystal, Eclispe Wheat
Hops: Pride of Ringwood
Yeast: Verdant IPA
Other: Lactose (milk sugar)
Colour: Black
Aroma: More coffee than chocolate
Body: Full/thick body
Flavour: Coffee, chocolate, also some sweet dried fruits
Bitterness: Low
Tasting Notes
A decadent celebration of Mudgee’s amazing producers. Acreage Coffee's freshly roasted single origin coffee and single farm cacao nibs from Spencer Cocoa. Luscious additions of oats, milk sugar and handmade vanilla extract complete our smooth, full-bodied, creamy, cocoa mocha stout.
It’s a fuller bodied, thicker stout, with massive amounts of chocolate and coffee on the nose and through the palate. The handmade vanilla extract pulls it all together in harmony. A complex malt bill for sweetness and interest - but if we’re honest, it’s all about the coffee and chocolate.
Brewer’s Notes
Dessert stouts are actually very hard to make - the additional ingredients must be high quality or they actually leave the beer worse off. That’s why we chose these particular coffee beans, which were roasted specially just for this beer. The chocolate is from Spencer Cocoa, who make some of Australia’s most coveted chocolate.
Balance and subtlety are still needed, so the beer is drinkable, and the addition of vanilla brings all the flavours together - just like in a good cake.
About the collaboration
When we design any beer here we think about flavour. To get the best flavour we use the best everything - malt, hops, yeast - we can get our hands on.
That is no exception when we make a Czech lager, Red IPA or in this case, a decadent dessert stout. Only the absolute best and freshest we can get our hands on is acceptable. Which is exactly why Acreage Coffee and Spencer Cocoa are the choices we’ve made. It’s even more special, because the best we can get our hands on is from our backyard in Mudgee - a mecca for quality, craft and flavour.
Not doing it by halves, we got 10kg of cacao nibs directly from Spencer Cocoa and milled them to steep with our grain, extracting all the goodness we could.
We also steeped 2kg of coffee grounds and pulled 125 double shots of coffee, to give a pronounced coffee punch.
Mudgee is at its best when we come together and showcase the region, just like we’ve done here - and have before - with our wine collaborations.
