We start with a brown Mexican lager to compliment the coffee of choice, Nicaragua (beans from the La Fem Grower's Co-operative, roasted by Just Coffee of Madison.) We include flaked maize both for added creaminess and to appease the sun gods. Extra-warm fermentation lets the yeast create more interesting flavors (the California-common effect, or "Vapor Beer", if you speak Beer-Spanglish.) Hop bitterness is increased to offset the sweet flavor of un-brewed coffee. Whole beans are soaked in the beer during cold maturation - the alcohol extracts and retains aromatics that would otherwise be lost to hot water. 15 degrees Plato; 37 IBU's