Mike Horgan of Stumptown Coffee is hosting a Three Floyds brunch at Trenchermen in Wicker Park Chicago this morning. In the vein of my Uppers & Downers narrative, he's mixing espresso and Three Floyd's Back Masking (a killer oatmeal stout), which creates a citrus-roast bomb. He's also making another concoction that combines a nitrogenated cold brew keg on draft with Back Masking that winds up tasting like sherbet and coffee ice cream. Happy "Black Sabbath."
b-Roll
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