All About Sierra Nevada Beer Camp No. 122
In anticipation of the 35th anniversary of All About Beer Magazine later this year, the company collaborated with Durham, NC-based Counter Culture Coffee to brew a beer with Sierra Nevada Brewing Co., as part of the brewery’s Beer Camp program.
Working with Abe Kabakoff, the pilot brewer at Sierra Nevada, the group made a coffee-infused India Pale Ale, using hop varietals known for tropical fruit flavors—Mosaic, Calypso and an experimental hop currently known as 291.
Where to Taste the Beer
Join Counter Culture Coffee and Sierra Nevada Brewing Co. at a Counter Culture training center in the below cities. Sample No Middle Ground, sip on a variety of hot and iced coffees from Counter Culture Coffee, enjoy light hors d’oeuvre and take home a free trial issue of All About Beer Magazine. This event is free of charge, but RSVP is required.
Friday, August 15th 6-8pm - 177 N Ada St, Chicago, IL
Thursday, August 28th 6-8pm- 1840 Columbia Road NW, Suite 203, Washington, DC - Get your tickets here.
Sunday, August 31st 2:30pm- Edmund’s Oast, 1081 Morrison Drive, Charleston, SC – Get your tickets here.
Monday, September 8th 5-7pm- Mim’s Distributing Co, 8605 Ebenezer Church Rd., Raleigh, NC - Get your tickets here.
Tuesday, September 23rd 6-8pm - 887 West Marietta St. Northwest m210, Atlanta, GA - Get your tickets here.
Friday, September 26th 5-8pm - Bottle Revolution, 4025 Lake Boone Trail #105, Raleigh, NC
Thursday, October 2nd 6-8pm - 77 Broadway, Asheville, NC
San Francisco, CA
New York, NY
“We’re aiming for an amber color, a little lighter than, say, a Sierra Nevada Pale Ale,” says Kabakoff. “I think it will be neat to show that the coffee flavor doesn’t need to go with everything else that’s dark about a beer in a porter or a stout.”
Timothy Hill, the coffee buyer and quality manager at Counter Culture Coffee, says the coffee used—Haru—is from a co-op in the Yirgacheffe region in Ethiopia that is able to match a lot of those citric, floral notes common to IPA.
Beer Camp No. 122 brewed the IPA on Valentine’s Day 2014. Kabakoff received the coffee beans a few weeks later, seeped the coffee in the cold-brew method and added it to the beer before filtration “so that we have the freshest coffee possible because coffee degrades very quickly and even faster and in different ways than beer, so we want it to be as fresh as possible when we put it in.”