That’s a wild mash‑up, but hey, the kitchen’s a playground. Coffee‑spiced, sourdough‑y porter could be the ultimate brunch‑beer. I’ll start with a dry malt base, toss in some fresh sourdough bits for that yeasty tang, then coffee grounds for the kick. Just watch the hops, or I’ll end up brewing a coffee‑hop bomb. Let’s see if the croissant crunch can keep up with the foam—this could be a sweet, bubbly sunrise indeed!