Does anyone have any experience with coffee as an additive in beers that have been shelved (in bottles) for a long time? I know that the bitterness of hops fades; but a "pro" brewer told me that beer with late additions of coffee (or espresso syrup) should be consumed within a few months, as the coffee flavors fade quickly.
This just does not seem right, as usually coffee is added to stouts and porters, doubles and imperials, which age really well.
Thoughts and experiences?
Thanks!
This just does not seem right, as usually coffee is added to stouts and porters, doubles and imperials, which age really well.
Thoughts and experiences?
Thanks!