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The Dark Secrets of Stout

To brew a great stout, you need to know your dark grains. From roasted barley and roasted malt to chocolate and Carafa malts, how to get the right flavor in your roasty brew. Plus: Guinness and Murphy's stouts cloned.

Written by Ashton Lewis

Issue: January-February 2005

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Scottish Export: The pale ale of Scotland

An often misunderstood style here on this side of the Atlantic, shilling ales should be sessionable and refreshing. Gordon Strong explores Scottish export ales.