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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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Bring on the Warmth

Get tips and recipes for brewing three high-ABV styles — barleywine, wheatwine, and imperial stout — that you can brew now to help shake off the frost in the dead of winter.

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Pastry Stout: Have your cake and drink it too

While sometimes derided among lovers of traditional beer styles, the fact is that pastry stouts are popular and for a reason . . . they can be delicious. Find out what it takes to brew one yourself.