Community Spotlight | Article and Photos by Jocklyn Mundy
Windermere has always been a place where ideas meet over good conversation, sometimes over a cup of coffee or a glass of beer. This fall, two beloved local businesses, Paloma Parlor and Windermere Brewing, came together to create something new, bold, and unmistakably local: Night Watch, a dark-roast coffee beer infused with Paloma Parlor’s signature beans.
What began as a casual conversation between Sean Combes, Head Brewer and Director of Operations at Windermere Brewing, and Leno Hoyo, owner of Paloma Parlor, quickly turned into a collaboration, one rooted in a shared passion for brewing. Though their mediums differ, their craft aligns. Leno would provide the Paloma coffee beans that would ultimately shape the defining character of a specialty brew. From there, Sean and Assistant Brewer Daniel Brisbois led the effort to transform those beans into an entirely new expression of flavor.
The brewing day itself lasted nearly eight hours, and as Sean guided the experience, he explained every step with a mix of patience, humor, and deep technical knowledge. But the hands-on work was only the beginning. From start to finish, including fermentation and conditioning, the beer would require more than six weeks before it was ready to be enjoyed. As Sean put it, “Some brews are fast, but dark beers like this need time. They develop. They earn their character.”
For those unfamiliar with the brewing process, watching Night Watch being made felt like witnessing equal parts science lab, workshop, and culinary art. Before hops or flavoring come into play, brewing begins where coffee and beer intersect…. chemistry.
Standing beside stainless-steel vessels, hoses, valves, and steaming metal, Sean explains the heart of the process. Early samples were pulled and measured by gravity, a brewing term referring not to weight, but sugar levels. As yeast consumes sugar, alcohol forms, and tracking gravity over time reveals how the beer evolves. “Think of it like complex carbs versus simple carbs,” Sean explained. “We start with long-chain sugars in the grain. Heat and enzymes break them down into shorter-chain sugars that the yeast can digest. The more sugar the yeast eats, the more alcohol develops.”
This particular brew will pack a punch, with an estimated ABV (Alcohol By Volume) of around 10.5%. It isn’t a quick turnaround beer, either. While ales ferment faster than lagers, a dark, rich brew like Night Watch needs time. Its flavor deepens and softens over weeks, much like chili or stew, which is richer the next day than it is on the first.
From there came the hops: first bittering hops, added early in the boil for balance, followed later by a second hop addition designed not for sharpness but for aroma and character. Sean described the second blend, Elixir hops, as having notes of pipe tobacco, chocolate, and worn leather, naturally complementing Paloma Parlor’s deep-roasted beans.
As the brew progressed, the entire space filled with warm chocolate aromas layered with dark roast coffee. It already felt familiar, like early mornings at Paloma and late nights at Windermere Brewing rolled into one.
And that’s the heart of this collaboration: two Windermere staples creating something that feels uniquely tied to the town we love.
Night Watch isn’t just a beverage; it’s a celebration of local craft. It represents neighbors supporting neighbors, small businesses elevating each other, and a town that thrives because of the people who pour their passion into what they make.
Night Watch is available now. Whether you’re a coffee lover, beer fan, or simply someone who appreciates community-driven creativity, stop by and enjoy the Night Watch Collaboration and toast to local talent, teamwork, and the spirit of Windermere.
Paloma Parlor
Windermere Brewing | windermerebrewing.com
