Stout Recipe

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.

American stout full of resinous, piney NW hops.

The name matches the taste.

Oatmeal stout, smooth and dark. This beer won first place at the ’13 DredHop comp and garnered a BRONZE pro-am with UpSlope Brewing.

Full-bodied English stout using toasted oats and Scottish yeast. Be sure to toast the oats 3 days ahead of time to off-gas.

Fall spiced milk stout.

A bold example of the classic Dry Irish Stout, with a few minor twists to keep it interesting. Try it on nitro!