This award-winning rich black ale with dark roasted malt flavors is blended with bittersweet chocolate, a blend of three Mexican chile peppers, and cinnamon.
Neshaminy Creek Brewing’s Co-owner and Head Brewer Jeremy Myers shared this recipe for a “non-esoteric” stout.
Belgian candi syrup and PNW hops provide a sweet, rich springboard for the deep nuttiness of local black walnuts in this imperial stout.
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!
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.
Try Taylor Caron’s recipe for an American-style stout that includes a tiny bit of preboil sour wort similar to Old School Irish stouts.
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.
Geoff Coleman’s award-winning oatmeal stout delivers a complex mouthfeel with flavors of coffee, roasted malts, and a balanced sweetness over a medium smooth body.
Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.