Market Get The Fork Out

For our 150th brew we wanted to do something special to thank the community that has done so much to support us. We took 150 cinnamon rolls from Sweet B's Bakery in Bradford, and 5kg of Ethiopian Yirgacheffe coffee beans freshly roasted by My Indie Coffee in Newmarket, and incorporated them into this Breakfast Stout. The cinnamon and coffee come through in both the flavour and aroma. They compliment the roasted malt, which gives decadent notes of dark chocolate. The oats in the mash and the lactose in the boil smooth and balance the rich roasted character. Full bodied and deliciously creamy. Take it from me, this is the best beer you've ever had.