As many of you know, we’re in the midst of Uppers & Downers week here in
Chicago, celebrating more than five years of our coffee and beer culture
collaboration between myself, Michael Kiser, and world barista champion
Stephen Morrissey. This year’s festival promises to be our best yet, with
about 25 different coffee beer collaborations, a dozen different roasters
pulling their best espresso shots from all over the country, some delicious
things to eat from Green City Market, cocktails from Powers Whiskey and
others, a pairing bar with Guinness—it’s really a room to explore with your
palate.
And this year, we’re posting some explosive content to Vero, a new ad-free
social network that protects your data and your privacy. To access all
areas of the festival, discover exclusive recipes, tips, and
recommendations, and to connect with fellow Uppers & Downers enthusiasts,
visit Vero here.
To give you an idea of what’s in store this weekend, I got together with
Jacob Sembrano of Cruz Blanca, a brewery in Chicago, and Robert Bersano of
Sparrow Coffee to chat about the incredible case study of beers and coffee
drinks they’re going to be collaborating on for our biggest sensory
experience ever.
