Beer Style: Stout Family
Milk Stout: It Does a Body Good
Milk in stout? Well, not exactly. Although the origins of milk stout trace back to the practice of blending milk and beer, modern milk stouts are brewed with lactose, or milk sugar, added to the kettle or fermenter. This unfermentable sugar gives the beer some residual sweetness. PLUS: A blizzard of stout recipes
Brewing Stout: Tips from the Pros
Some expert advice on developing a well-balanced recipe for smooth stout.
North Coast’s Old Rasputin clone
This rich, intense, and iconic Russian imperial stout has earned North Coast Brewing several gold medals from around the world.
Habanero Stout
Perfect for celebrating Saint Patrick’s Day in Tijuana, this dry, black stout will drive the snakes out of any place you want. Roasted barley goes well with hot peppers, if only you let it.
Build the Perfect Pint: Making Superlative Stout
Tips, techniques and recipes for brewing a superlative stout!
Cream/Sweet Stout
OG = 1.035 to 1.066 FG = 1.010 to 1.022 IBUs = 20 to 40 SRM 35+ Cream or milk stouts are English in origin. In response to the popularity of Guinness,
Barleywine
Barleywine has an undeniable mystique; it is unique as a style and experience. Each year’s vintage is anxiously awaited to sample and to savor. Each brewer has his own special methods, ingredients,
Superior Stout
A good stout begins with a classic coffee-like flavor, says Owen Hutchins. From there it’s a matter of manipulating the recipe to include an array of subtle flavors. Hutchins is the head
Pumpernickel Stout
It is rich and dark but not black like an Irish stout. Sweeter than most stouts but with the unmistakable double tang of rye and caraway.
Brewing Big Barleywines
The Cabernet Sauvignon of Beers
Bitter Chocolate Imperial Stout
The bitter chocolate in this Imperial Stout accents the hops and grain.
Oatmeal Stout
Brew the beer that’s rich, smooth, and filling. Just like Mom used to make!
