[{"data":1,"prerenderedAt":760},["ShallowReactive",2],{"item:\u002Fcoffee-drinks\u002Fcoffee-based-craft-beverages":3,"platform:site":245,"more:\u002Fcoffee-drinks\u002Fcoffee-based-craft-beverages":697},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":166,"category":167,"categorySlugs":178,"cid":179,"cover":180,"description":186,"extension":187,"featured":188,"language":189,"meta":190,"navigation":191,"noindex":188,"ogImage":192,"path":193,"publishedAt":194,"readingMinutes":195,"recipe":166,"related":196,"revisedAt":166,"seo":230,"seoDescription":186,"seoTitle":5,"sortKey":166,"sources":231,"stem":235,"tagSlugs":236,"tags":238,"translations":241,"type":242,"url":243,"__hash__":244},"platformItems\u002Fplatform\u002Fitems\u002F53177.md","Brewed Alliances: How Coffee and Alcohol Makers Are Joining Forces","2026-10-20T11:20:59.000Z",[8],{"name":9,"slug":10,"role":11},"Alex Williams","alex-williams","author",{"type":13,"value":14,"toc":159},"minimark",[15,19,22,25,30,33,36,44,47,50,54,57,64,67,70,73,76,83,86,89,92,96,99,107,113,116,123,126,133,136,142,153],[16,17,18],"p",{},"When roasters and alcohol producers join forces, the results can reshape what drinkers find in their glasses.",[16,20,21],{},"Coffee has long shared a glass with spirits—the espresso martini being a familiar example. 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These include Elevation Coffee Stout and Oil Man Coffee, a limited-edition version of the brewery's bourbon barrel-aged stout brewed with coffee.",[16,77,78],{},[39,79],{"alt":5,"height":80,"src":81,"width":82},702,"\u002Fuploads\u002F13a5848f88b92afcf1fa.webp",300,[16,84,85],{},"Koch explains the reasoning behind the roast choice: the goal was a big, bold flavor, so the team opted for darker roasts rather than the fruitier, more delicate character of a lighter roast, which he says might get lost in a large dark beer. The roasted malts can bring coffee flavors from the background to the foreground, he adds.",[16,87,88],{},"When Mr Black began producing its coffee liqueur, all the beans were roasted by Sydney's Campos Coffee. As output expanded, Baker and his business partner and distiller Philip Moore set up roasting in-house. The coffee in the liqueur is ground, cold brewed and combined with alcohol, then left to distill so the coffee flavors come through. 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