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.
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.
Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.
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.