There are undoubtedly better versions of Tropical Stout out there, but this one carries very little risk of getting an overly-sweet, overly-off-flavored version and tastes great as well!
If you liked The Rare Barrel’s Golden Ale recipe, check out this one for their Red Ale.
Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.
You’ll want to hoard this darker-than-dark oatmeal stout with a bit of sweet, a bit of roast, and a bit of cinnamon and gooey molasses all for yourself.
When you want malt to take center stage, turn to a Scottish wee heavy, which offers the perfect example of malt writ large.
This recipe stays close to the historical interpretation: dark brown, sweet, smoky, with a noticeable herbal flavor—a tasty Scottish holiday beer.
In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.
This is a sweeter milk stout recipe that CBB staffer Libby Murphy has had fun experimenting with. Despite its name, there aren’t actual almonds in the recipe, but the flavor magically works itself into the mix.
Belgian specialty malts make The Reverend the perfect beer for homebrewers who love malty beers.