Cellarest Beer Project – Bimble

Style of Beer:
Coffee Blonde Lager

Riverbend Malt(s) Used:
Southern Select (2-row Barley Malt), Great Chit (2-row Barley Malt), Vienna (2-row Barley Malt), and Double Kilned Munich (2-row Barley Malt)

Tasting Notes:

The teams at Riverbend and Cellarest gathered for a cupping at Coffee Library to select two coffees to be included in the blend: one from Brazil and another from Mexico. The naturally processed Brazilian coffee is of the Catuai varietal of the coffee plant, grown and harvested at an altitude of 1100 MASL in the Cerrado Mineiro Region of the Minas Gerais state. The washed processing Mexican coffee was grown and harvested in the Zangolica, Veracruz region of Mexico at an altitude ranging from 1250-1700 MASL. The Brazilian coffee’s notes of almond, brown sugar, and milk chocolate beautifully complement the notes of cinnamon, cocoa, and baking spice flavors of the Mexican coffee.

This beer has incredible depth of flavor with a range of notes from fresh coffee and to cocoa, cinnamon, and brown sugar; to light toffee and honey covered biscuits from its malt additions. Bimble was made with Riverbend Southern Select, Great Chit, Vienna, and Double Kilned Munich styles and hopped with Willamette hops. It was fermented cold with Cellarest’s preferred German Lager yeast inside of an acacia wood foudre.

When/Where Available:
On tap and in cans to-go at Cellarest while supplies last

Release Type:
Limited

Release State:
North Carolina