Groundbreaking Coffee

Groundbreaking Coffee is an IPA from Esplanda in Massachusetts, sold as a four-pack. The name points to coffee in the recipe, which puts it in the coffee IPA family, where roasted, cocoa-like and espresso notes sit alongside the citrus, pine or tropical fruit character of the hops. No ABV or IBU is listed for this one, so treat the profile below as what the style usually delivers rather than a measured spec. Coffee IPAs tend to be drier and more aromatic than a stout. The coffee usually reads as fresh-ground aroma and a gentle roast on the finish rather than heavy sweetness, while the hops supply bitterness and lift. Expect the two to overlap: resinous or citrusy hops against a roasted edge, with a bitterness that lingers slightly longer than in a plain IPA because roast and hop bitterness stack. Hop-forward beers of this kind are best enjoyed fresh, so check the packaging for a date and drink sooner rather than later. Serve it cool rather than ice cold, around 45 to 50°F (7 to 10°C). Straight from a very cold fridge, the coffee aroma stays muted and the hop bitterness feels sharper. Ten or fifteen minutes on the counter lets the roast come forward. An IPA glass, a tulip or a stange all work well, since a narrower opening that tapers in helps hold the aroma. A standard shaker pint is a fine second choice. At the table, the roast and bitterness handle richer and smokier foods well. Think grilled sausages, burgers with sharp cheddar, smoked brisket, chili, or spicy barbecue. It also suits desserts that echo the coffee, such as tiramisu, chocolate brownies or a simple dark chocolate square. For a looser pairing, try breakfast-style dishes like bacon, maple-glazed pork or a sharp aged cheese board.