Beer Style: Stout
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.
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,
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.
Oatmeal Stout
Brew the beer that’s rich, smooth, and filling. Just like Mom used to make!
Simplify Your Stout: Tips from the Pros
Brewer: Fal Allen Brewery: The Pike Brewing Co., Seattle Years of experience: Eight Education: Attended several courses at the Siebel Institute in Chicago and has been homebrewing for 12 years House Beers:
Oysters and Stout
He 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
