Vital Statistics
From the brewer
We take Mash, and then add Portola Coffee Lab’s Lucio Delgado (Columbia) at a rate of 1 lbs. per 10 gallons. This has contributed an intense coffee aroma and some additional body, with flavors of raspberry jam, tart pineapple and maple brown sugar. Why did we release two versions of this beer, one with coffee, one without? Mash & Grind is certainly delicious on its own, but we deliberately sought a strong coffee aroma and flavor so you could try your own blending, if you like. Try adding “Mash & Grind” to “Mash” (or the other way around) until you find your ideal blend. Of course opening two bottles of high ABV beer is recommended when among friends.
Average Scores
Overall: 
(logged 3 times)
(logged 3 times)Bottle: (logged 3 times)
(logged 3 times)Who's been drinking this
2013 release
Pure burnt coffee grind aroma (as well as some radish daikon ones?) Heavily burnt coffee and wood flavors. Maybe a little too strong tasting. Great in small amounts.
2013 release
I think this suffered after the Event Horizon - the first smell was off-putting, like daikon and caramel. Flavor-wise, the main impression is burnt caramel coffee, which overpowers the thinnish, sweetish body somewhat. Over time this got a lot better, but it never got as great as I'd hoped. It's possible this turned during aging?
