I'm not shooting for beer, because she doesn't much care for it. But she likes the coffee energy drinks and the hard teas. I think I'm shooting more for a coffee wine, for lack of a better term. It's nothing but coffee and brown sugar. The yeast I'm using is a dry champagne yeast that will eat all the sugar. At some point, around 11%ish, the alcohol will start killing the yeast. The champagne yeast is a bit more hearty and doesn't get killed so easily. I was looking at a potential of about 17% alcohol. Once it was done, I would've frozen it to finish off the yeast, then backfilled with brown sugar, cinnamon and pumpkin coffee syrup to her taste.