Beer Style: Stout
Maple Ave Breakfast Stout
Sorry, no syrup here, but it’s still a mighty tasty beer anytime of day!
Founders Brewing Co.’s Breakfast Stout clone
Founder’s describes this as “the coffee lover’s consummate beer.” Brewed with flaked oats, bitter and imported chocolate, and two types of coffee, this is indeed like the strong, dark cup of joe you’ll want for breakfast—or anytime!
Brown Malt
It has been known as blown, porter and snap malt, but homebrewers know it as brown malt, if they know it at all. Its mellow roast character, cheeky bitterness and acrid finish has warmed the cockles of many an Englishman over the centuries. It was once a malt of choice for many dark brews, especially porters and stouts. However, improvements in malting technology — including the development of pale base malts with better yields and dark specialty malts with more color — led to its decline. And it almost faded into brewing history. Almost. Today, a few maltsters — including Crisp, Thomas Fawcett and Sons, Hugh Baird and Beeston — produce brown malt and many homebrewers are discovering what made this lightly-roasted malt so popular in the past. Brown malt is back.
Irish Dry Stout
Think all stouts are thick, heavy and boozy? Think again! Dry stout is refreshing, light-bodied and low in alcohol.
Foreign Extra Stout
Beer selection in the tropics is limited, but it isn’t limited to just cookie-cutter yellow lagers. If you don’t want fizz-water with a lime in it, grab a foreign extra stout. We’ll show you how to brew one.
When Brown Stout was Stout
Let us take you back to a time when stout was the brewery’s best porter. Today’s black stouts had their origins in yesterday’s stout brown porter. Find out everything — from brown malts to basic methods — to brewing this historic beer style. Plus: a recipe for an authentic 1820 stout.
Fish Brewing’s Fish Tale Trout Stout clone
This beer is now retired from Fish Brewing’s line-up, but that doesn’t mean you can still brew the beer. Chocolate and coffee aromas abound with this beer.
5 British Ale Clone Recipes
We got the scoop on five classic British ales and serve them up like bangers and mash. Try our clone recipes for Bass & Co.’ Pale Ale, Young’s Double Chocolate Stout, Newcastle Brown Ale, Young’s Special London and Fuller’s London Porter.
Dropkick Murphy’s Dry Stout
You may have been told that it is one of the easiest beers styles to make. In reality, there are several difficulties to making even a passable dry stout. The first is that there is a narrow window of acceptable roast flavors in a stout. The second difficulty is getting a dry beer. The third difficulty is that the large amount of dark roasted grains can make for an overly acidic beer.
Russian Imperial Stout: Tips from the Pros
Get tips on how to brew this behemoth brew from two commercial comrades.
The 10 Hardest Beer Styles to Homebrew
Witbier. Wee Heavey. Tripel. Schwartzbier. Gueze. Eisbock. Dry Stout. Berliner Weisse. American Pilsner – are these the 10 most difficult styles for a homebrewer to pull off? They won’t be after reading our recipes and tips for success.
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.
