Huggy Bear

 

 

This hardly qualifies as a recipe. It’s more like another way to drink stout. However, as the anecdote testifies, we can get still it wrong.

You get the calming effect of a deep draught of black beer followed by a musky, awakening smell of coffee in the back of your nose.

Stout can fill you up. Oddly, I can drink a few of these, in a row.

Huggy Bear envelopes you like thick, cosy, fur then shoves you onto the dance floor to embarrass your kids.

Recipients: Guests with mature palates

Type: Made in glass

 

EQUIPMENT

Beer glass or stein

 

INGREDIENTS

40ml coffee liqueur. Most often, we use Steinbok Coldpresso. Kahlua or Tia Maria will also work.

Enough stout to fill your glass. We usually use Guinness or Coopers Stout.

 

METHOD

1. Get out your beer glass or stein

2. Pour 40ml of coffee liqueur into the bottom of your glass.

3. Fill your glass with stout.

4. Watch and enjoy the crema head develop.

 

SERVE

Serve it in the glass you made it in.

 

 

 

ANECDOTE

We originally tried this recipe by shaking the coffee liqueur with ice and adding it to the glass of stout. And we drank it a heap of times that way, even though the head would froth over the glass, nearly every time. And the ice was diluting the depth of the beer.

Nearly a year ago, we visited a friend of Sue’s, Alison, who is a wildly successful brewer and served it up to her, using the froth over, watered down method. She kindly pointed out that ice is not recommended for beer.

Sometimes, simple is best. And it takes a gentle friend to point it out.