ArticleThe 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.Already a member? Log InWritten by Ashton LewisYou'll Also Like Article MEMBERS ONLY Belgian Dark Strong Ale: A quad by any other name For those that love big, bold Trappist-style beers, the Belgian dark strong ale is the pinnacle. Learn some of the secrets to crafting a version of this style that would make a monk sing. Article MEMBERS ONLY German Weiss: Weissbier in the south, Hefeweizen in the north 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.