From ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.
Making viscous and luxurious dessert stouts is hard enough on systems designed for high-gravity beers, but Jon Shari of Little Cottage takes the challenge one step further, brewing his sought-after mega stouts on a nano scale.
Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns lays out how they use cinnamon in their big stouts and barrel-aged beers—including a very unscientific way to measure it.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.
Inspired by Holstein: Chocolate Marzipan from BKS Artisan Ales in Kansas City, Missouri, here’s a recipe that uses marzipan (or almond paste) and cacao nibs for a decadent yet smooth and drinkable milk stout.
Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.
The rise of dessert stouts has included no small number of marshmallow beers, with the potential to evoke childhood memories of fireside treats. So, how do you brew with marshmallows—and is it even worth the mess?
With some thought and planning, big dessert stouts are well within reach of extract brewers. Here's a recipe featuring vanilla, pecan, cacao, and plenty of toasted coconut.
In this edition of No Rests for the Wicked—a series on extracting the most character from extract brewing—Jester Goldman turns his attention to the dark, decadent, and dessert-like.