Derek Gallanosa (formerly) of Abnormal Beer Co. in San Diego brews this imperial stout base before giving it treatments such as vanilla, coffee, coconut, and more.
Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.
Geoff Coleman’s dark and ominous Russian imperial stout fills your senses with huge notes of coffee, chocolate, dark fruits, and rich roasted malts.
Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.
Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.