I have had consistent results using hot-pressed Espresso Chiiled to room temp before adding to keg or bottling bucket prior to transfer in my Espresso Amber.The flavor seems to last for up to a year in bottles. Top 2 or 3 beers that I brew. Kegged it also using this technique with same results...
:mug:Just suprised to see that no one has posted anything here yet regarding this fest in Milwaukee next Saturday, June 1.Check out the details on their website. http://www.worldofbeerfestival.com/