THE FIRST POUR: ABBEY ALE BOURBON AGED EDITION
STRANGE HOPPENINGS: EAST COAST HAZY IPA JUST LANDED
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Signature Roasts
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Sold Out — Limited Release. A single co-fermented batch with Societe Brewing Company, roasted once and never repeated.
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Every expert begins as a pupil.
This coffee is a study in transformation—where a clean, high-elevation Peruvian lot is placed into an unfamiliar environment and asked to learn.
During fermentation, the beans are introduced to Societe Brewing Company’s The Pupil IPA. What emerges is not beer, and not traditional coffee — but something that's clearly influenced by both.Your tastebuds will experience a grapefruit peel—bright, alert, slightly bitter. Then comes lift: orange blossom, lime zest, a signature of Citra hops.
As the cup settles, the body of macadamia nut coats your mouth — before finishing with rich honeyed notes.
Citra Hops, Macadamia Nut, Manuka Honey
Light • Medium
Peru
Here are a few of our favorite ways to brew—each releasing its own kind of joy.
Method 1
A slow, deliberate ritual—where steam rises, time stretches, and rich aromas bloom. The result: a clean, smooth cup that honors every note. For those who find joy in the making.
Method 2
For iced coffee that’s smooth, vibrant, and instantly refreshing. No waiting, no fridge time— just brew, chill, and enjoy.
Method 3
This method yields a rich, full-bodied cup with comforting texture. It’s low-effort, high-reward—perfect for mornings when you want depth without the drama.
Method 4
This method produces a coffee that is smooth and sweet sweet with almost none of the sharp bitterness of hot coffee. It finishes clean and rounded — concentrated, rich and full bodied.
This method produces a bold, and creamy mouthfeel—this brew is nuanced with acidity, sweetness, and dark notes that give a morning jolt. With milk, it softens the undertones to a more laid-back moment with a lift.
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