Josh Weikert runs through a real-life example to illustrate the overall method of “downsizing” a stout to sessionable.
When there are so many craft breweries popping up, many beer lovers wonder why they should homebrew when craft beer is so readily available. Taylor Caron has some excellent reasons why.
Irish stout is easy to brew and perfect for any weather.
This stout is darker and more bitter than style guidelines, but it is smooth and delicious.
Try your hand at a delicious coffee and chocolate stout with this homebrew recipe generously shared by Epic Brewing.
This Russian imperial stout forms the basis of Neil Fisher’s bourbon-barrel-aged stout.
After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.
Ska Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts.
Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.
This Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.