A Norwich brewer and a local barista join forces for a fresh new brew

A Norwich brewer has joined forces with a local barista to launch an innovative new stout with a caffeine kick.

The team from Redwell Brewery has linked up with Norwich café Kofra Coffee to create a special beer combining roasted barley, chocolate malt and seasonal coffee from Central America.

According to the firms, the Kofra Stout has aromas of freshly brewed coffee, roasted malts, a light treacle sweetness, the taste of chocolate digestive biscuits and a smooth creamy finish.

The beer, which is being sold by retailers and pubs in 300ml cans, was launched this week.

Nate Southwood, marketing manager of Redwell, said: 'Our head brewer David Jones has wanted to brew a coffee stout for us since he brewed one at Helsingborgs Brewery in Sweden, so we got talking to Jose and Caitlin from Kofra in Norwich, who were equally excited about the prospect of brewing a collaboration.

'They first came to the brewery and hosted a coffee-tasting session with us, which was fascinating, seeing people talk about and describe coffee with the same passion with which we talk about beer.

'We're just so excited to work alongside another local business to bring a collaboration of two different, yet similar crafts to the market and can't wait for people to try the beer.'

Redwell Brewery – which produces craft beer at its site in Bracondale and runs four pubs around Norwich – recently opened a gin distillery at the Ten Bells, on St Benedicts Street.

Jose De Leon Guzman, of Kofra Coffee, based on Unthank Road outside Norwich's Roman Catholic Cathedral, said: 'Kofra was two years in the making and the primary idea has been to showcase the best speciality coffee we could get our hands on.

'Although we like to prepare and serve espresso-based drinks our heart is on filter coffee.

'The name Kofra comes from the Spanish word 'cofradia' which means brotherhood or society. We wanted to be known as a coffee brotherhood.

'The coffee we have chosen for the Kofra Stout collaboration with Redwell is a blend of two on season beans – 66pc is from a coffee from Guatemala Special Reserve Lot 2, a town called Huehuetenango, and the remaining 34pc is a coffee from the Costa Rica, a farm called Tarrazu.

'We only like to work with people that share the same passion as us about creating products that stand out based on quality and we could not be happier and honoured to work with the Redwell team.

'We are already looking forward to future collaborations.'

Do you have a business story for the Eastern Daily Press? Contact business editor Ben Woods on 01603 772426 or email ben.woods@archant.co.uk