Ron Pattinson

A Brief History of Oatmeal Stout

After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.

1926 Barclay Perkins London Dark Lager

Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.

What’s the Difference Between Porter and Stout?

It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.