With Great Notion’s flavored stouts, it’s “go big, or go home.” Lead brewer Lara Hargrave explains their approach to building decadent, dessert-inspired recipes from base to adjuncts.
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, runs through several of the adjuncts they add to their pastry stouts, including some useful tips for flavor and practicality.
Lara Hargrave, lead brewer at Great Notion in Portland, Oregon, takes us on a journey through the production of big, whimsical, indulgent, nostalgia-inducing dessert-inspired stouts.
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.