special:. triggering a bubbly brew > plow and gun

On a Wednesday afternoon, I happened my way to a farmers market. However, it wasn’t just any farmers market. This farmers market, its the AltaDena Farmers Market which elongates itself within Loma Alta Park mitigated by grassy green and upward rolling heels. Or, so the latter seemed.

I made the drive here with one thing on my mind, soda pop. Well, lets just say I left with that and soda float on my heart. Caution, there will be no still, of this or your beating heart.

Once there, at the AltaDena Farmers Market, you’ll recognize the traditional transparence of purveyor products mitigated by handmade stands hosting handcrafted goods of every disparate thing from cheese to knives.

As you walk down its center aisle, before it eventually curves a little left and right, your eyes will inevitably marry with a wooden stand where two men dispense ounces of carbonated coffee pop so good – and I mean uber good –  it takes the notion of coffee as a legalize drug to epic proprietary proportions  by Plow and Gun’s Daniel Kent and Ian Riley.

A sample of the pop was a nice afternoon spritzer to get me started. But, the coup de coffee tat was the pairing of the pop with Mother Moo’s creamy cream. The small batch flavors on scoop that day were were vanilla, orange cardamom, and salty chocolate. A sip of them all through the blue and white twirl straws left nothing to the imagination as the flavors were dressed to the creamy nines, and orange cardamom stole this tongue of mine.

Plow and gun is modern scientific pop-and-fun done right. So, how did this bubbly pop come to fizzle traveling palates like mine?

Daniel answers,

“The coffee pop was invented quite by accident. We were developing a recipe for a sweetened, spiced cold-brew which would be a sort of coffee-cocktail. It hit us that we wanted bubbles in there–a sort of coffee soda thing–and I knew how to do that. As a home-brewer of beer, I had the equipment on hand to carbonate the mix which we did and were pretty surprised at how well it came out. It was natural that we would also serve it on tap as an homage to beer and we think the presentation helps set it apart as something you can’t get anywhere else in the world.”

The pair purchases seasonal single origin green beans, which they roast for all of their products which include: whole bean, soda, cold-brew and pour over to come in in the fall.

For now, my heart will float on. Cue the moo-sic.

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