In beer news Greg and I tried the coffee stout that (I think) I blogged about previously. The idea for the beer was to have a stout with enough of a coffee kick to actually be caffeinated. We added around a half pound of Santa Cruz Roasting "ZOOOM Brew" coffee, coarsely ground, to the mash just after adding the aroma hops and let it steep for about 5 minuets. And after sampling the brew on Friday I'm happy to say that we succeeded! And how! It is probably our tastiest effort so far, and each bottle (at 6% alcohol by volume) probably has about the caffeine of a cup of coffee. So after one or two you experience a truly odd, not all together unpleasant, high-low speedball effect. It could probably benefit from another week or so of aging in the bottles, but I doubt there will be any left by then. But as soon as the Raspberry-Wheat beer is out of the fermenter we are going to whip up another batch... Mmmm beer.