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.
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Written by Ashton Lewis
Issue: January-February 2005
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Pastry Stouts: Tips from the Pros
The so-called “pastry” stout is a high-gravity stout with flavors reminiscent of popular desserts. Get tips for brewing your own nightcap beer from three pros leading the charge.
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Italian Pils
Czech and German Pilsners get most of the attention, but another style of Pilsner — the Italian Pils — was developed in Milan 25 years ago and has become more and more popular worldwide due to its increased hop bouquet. Learn the history and brewing techniques for this wonderful summer style.