Shadow on the wall / シャドー オン ザ ウォール

PRIZM BREWING CO / プリズム ブリューイング

飲みたい (保存)

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飲んだ (レビューを書く)

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スタイル	スタウト - Imperial Stout / インペリアルスタウト
ABV	13.0%
IBU	-

ASTERE COFFEEとのコラボ
2019年フランスバリスタチャンピオンのTomとの合作で、ベースビールのテイスティングを行ってから、彼がサ
ポートしているインドネシアとブラジルの生産者から直接買い付けたコーヒー豆から選定を始めて完成されたもの。

This RIS, which is 13%, is like Tom Balerin: Big, powerful and extremely gentle. In collaboration with our Montpellier friends from ASTERE COFFEE, we thought of a recipe that combines our two skills: brewing and roasting.

Tom Balerin, 2019 French Barista Champion , and Romain Tebani, supply, transform and share the best coffees in the world in a sustainable way by honoring the incredible stories of these people who cultivate our precious coffee beans all over the world. the world and with whom they have established relationships of trust.

For this RIS espresso coffee, after having tasted the base of the brew, Tom selected the coffee beans that could marry best. On the menu, an infusion of 10kg of coffee in a tank and 2kg of fermented coffee poured into an espresso to add the unctuous and creamy side. The coffees have been rigorously selected directly from the producers they visit and support their local communities. Brazil and Indonesia are in the spotlight. Indonesian comes from several farms that have worked with Badong University to develop 3 sweet and fruity floral yeasts. Pulped coffee cherries ferment in an oxygen-free environment that helps slow the activity of yeast and bacteria that could significantly alter the flavor profile. The micro-organisms digest the sugars in the cherry and produce alcohols and CO2. The pressure created by the CO2 allows the aromas of the fermenting fruit to be injected, thus creating longer lasting and more intense aromas. These flavors are different from those that appear during a typical oxygen-fueled fermentation, due to the different microorganisms at work.

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