A good stout begins with a classic coffee-like flavor, says Owen Hutchins. From there it’s a matter of manipulating the recipe to include an array of subtle flavors. Hutchins is the head
Written by David Kaiser
Issue: December 1998
For those of us beer lovers who came of age prior to the modern craft beer boom, finding an Irish stout at a bar or store was like receiving a present. Gordon Strong takes us on a journey through the history, the style, and brewing a pristine Irish dry stout.
Double IPAs are big, bold beers, but they also require balance and a careful touch. Get tips for brewing DIPAs from three pros churning out award-winning hop bombs.