This one is fast and easy—great for new brewers looking to practice and build their confidence—yet it also offers great depth of flavor and a striking appearance. Surprisingly light and refreshing, the dry stout works well in any season—or, brew it soon to have it ready for St. Pat’s.
A dry Irish-style stout is ideal for pairing with shepherd’s pie—and a splash or two also finds its way into this moderately spicy version with ground bison, a dish sure to keep you warm while waiting for spring.
While not for vegetarians, oyster stout has the power to raise eyebrows with its sheer oddity and unlikely compatibility of flavors. The stout base is ideal for brewers with any level of experience—but are you ready to play the shell game?
This is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!
With winter nearly upon us, short ribs braised in dry stout add a warm and comforting twist to macaroni and cheese.
Stouts are intrinsically tied to craft’s beyond-the-mainstream appeal. From dry and sweet sessionable stouts to big barrel-aged ones and adjunct-laden “dessert” stouts, there’s something for every kind of drinker. But which do brewers themselves love?
Seen as a set-in-stone style today, the Irish stout went through many iterations before landing on the beer we recognize today. Synonymous with nitrogenated pours and a country where rounds of pints are encouraged, this humble ale has quite a history.
