The first bean sprouts from tradition. Romano beans are included in the mash, their proteins giving extra body to an already-rich ale. Northern brewers of yore, short on malting barley due to finite harvest times, used the hearty beans to supplement their ales for centuries.
Cacao from Mast Brothers Chocolate, the first bean-to-bar chocolate makers in New York City, is the second bean in the quadrality. The Mast Brothers make super-dark, incredibly tasty chocolate that shows off their beans’ uninhibited flavors. Using a specially-made, small-scale bean winnower, they separate the fatty nib from the outer husk. While the nibs go on to become chocolate bars, the husks, with all their clean, dark, and savory chocolate flavors, will go into the 4BEANS mash along with beans and barley.
The third bean comes from Stumptown Coffee, our BKLYN (by way of Portland) neighbors equally committed to showcasing their product’s natural character. Post-fermentation, we essentially created cold-brew in finished beer, by adding specially selected beans to the conditioning tank. The infusion heightens the brew with rich, roasted coffee notes and presents another layer of complexity.
Whole Madagascar Vanilla beans round out the mythical concoction, emboldening chocolate flavors and taking this gigantic porter to the next level.
4BEANS - built on Baltic lore and Sixpoint tradition. The people have spoken. Formulation never ceases... It’s Mad Science. Show Less