Beer Review: Mt. Carmel Coffee Brown

Mt. Carmel is Cincinnati’s oldest, currently operating, craft brewery and has made good beer for almost 10 years now. I say good beer and not great because that’s the truth. The Nut Brown, IPA, Stout and all the others are all spot on but not exciting.
They’ve been making great beer for about 2 years. So far I have adored everything to come out of their SnapShot series especially the Imperial IPA and Ardennes Belgian Quad. Originally these beers were draft only but starting with the Imperial IPA a month or two back they began bottling the SnapShot series. Last week they held a launch event for bottles of Mt. Carmel Coffee Brown, unfortunately I had pre-existing obligations but Kate from Brown Ale Girl has a post covering the event.
When I was doing my normal beer buying I spotted this beer on the pick six shelf and couldn’t resist giving it a go. Before we get to my thoughts here’s the blurb from Mt. Carmel’s website:
Mt. Carmel Brewing’s breakfast beer, Coffee Brown Ale, is our unique variation of brown ale, delivering a rich body of dark malt, chocolate and toast. Notes of sweet maple and explosive coffee create a rousing finish perfect for the start of your morning.

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Beer Review: Mt. Carmel Ardennes

Friday night was the official launch of Mt. Carmel’s newest beer in their Snapshot series. Previous entries have been the fantastic Third Shift Imperial Coffee Stout (my review of it) and Obsidian, an imperial black rye IPA I have yet to try. Many folks had an opportunity to try this at Listermann’s Starkbier fest last weekend but I had prior obligations so I was psyched when I heard this was coming to Dutch’s. A perfect blend of my love of Belgians, my love of locals, and my love of Dutch’s! Patrick Clark, Mt. Carmel’s brand manager, was on hand for the event and provided some background info on this brew:

We’re trying to go for a Belgian quad that’s not heavy on the palate but that’s got the flavor of a quad. What I love about this beer is that you pick up on the yeast notes right up front. So you get the notes of the clove, the notes of the banana characteristics that are true to form [of classic Belgian styles]. Then it goes into a very pronounced malt body that you can pick up on. There’s a sense of that sweetness that’s also balanced by the acidity that’s there that kind of goes into the finishes of a sweet orange peal and a little bit of spice. As it warms more of a rounded nature comes forward creating for a very complex kind of beer. We’re very excited for it because it’s the first local quad that’s been done.

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