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
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Outside of American IPAs, German weissbiers seem to garner the most questions from our readers about brewing strategies. Gordon Strong gives some clear advice to those looking to brew this hazy style.
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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