Beer Style: Stout
Brewing Stout: Tips from the Pros
Digital and Plus Members OnlySome expert advice on developing a well-balanced recipe for smooth stout.
Habanero Stout
Digital and Plus Members OnlyPerfect 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
Digital and Plus Members OnlyTips, techniques and recipes for brewing a superlative stout!
Cream/Sweet Stout
Digital and Plus Members OnlyOG = 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, the English and Scottish made their own version of stout beer. The addition of milk sugar (lactose) created a sweeter, creamier version than
Superior Stout
Digital and Plus Members OnlyA 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 brewer at The General Lafayette Inn and Microbrewery in Lafayette Hill, Pa. He has been brewing for 10 years and has been noted
Pumpernickel Stout
Digital and Plus Members OnlyIt 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.
Oatmeal Stout
FREEBrew the beer that’s rich, smooth, and filling. Just like Mom used to make!
Simplify Your Stout: Tips from the Pros
Digital and Plus Members OnlyBrewer: Fal AllenBrewery: The Pike Brewing Co., SeattleYears of experience: EightEducation: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 yearsHouse Beers: Pale ale, stout, IPA, scotch ale, strong ale, rauchbier, barleywine When making a stout, as with most styles, keep it simple. When I was a homebrewer, the
Oysters and Stout
Digital and Plus Members OnlyHe was a bold man, who first ate an oyster,” so the quote goes. The words have been attributed to Jonathan Swift, Dean Swift, and King James I. Whoever coined it, said it well. Hunger will possess creatures to eat just about anything. Since that first undocumented experiment, oysters have become the passion of the