When the country’s most award-winning sour beer program meets the world’s most exclusive coffee bean, the result is a magical sensory experience unlike anything around
At a blending table tucked between towering French-oak foeders, wood cellar director and blender Lauren Woods Limbach was huddled around a variety of partially-filled stemware, tasting versions of the loftiest sour beer ever crafted at New Belgium: La Folie Grand Reserve Geisha, an epic collaboration with local maltster Troubadour Maltings, Fort Collins-based Bean Cycle Roasters, Sustainable Harvest coffee importers, and Panama’s Hacienda la Esmeralda. It’s a bold amalgam. Blending sour Oscar from the wood cellar, a “smuggler” beer from Troubadour, and the highly sought-after Geisha coffee bean, this unique opportunity wasn’t lost on Limbach.
“Having this bean available is pretty amazing,” says Limbach. “It’s the bean that sparked people to rethink coffee, which feels so incredibly relevant to us as craft brewers, so it’s really close to my heart.