Brewers may not agree yet on what makes a great black barleywine tick, but this chimeric new “bipartisan drink” is adding some much-needed allure and interest to a style that’s been falling out of favor.
In these excerpts from our special Direct Fire podcast episodes, Firestone Walker brewmaster Matt Brynildson and WeldWerks cofounder and head brewer Neil Fisher tackle your questions about lager-mashing regimes and which adjuncts can pump up the mouthfeel of stouts.
Brewed since 1988, when Rogue Brewery got its start in Ashland, Oregon—home of the Oregon Shakespeare Festival—here’s a homebrew-scale recipe for the OG of American oatmeal stouts.
In this edition of Make Your Best: Ask the Pros, Josh Weikert investigates the inner workings of Rogue’s iconic Shakespeare Oatmeal Stout.
A splash of stout for deglazing the pan leaves some for you to drink while preparing this hearty (yet meatless) flatbread, great for sharing or a late-night snack.
From ball bearings to infusion tanks, Maplewood founder Adam Cieslak and special projects lead Adam Smith offer technical advice on how to best extract the flavors from ingredients such as coconut and coffee.
In this clip from their video course, Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain how they go about balancing the residual sugars in their higher-gravity stouts by adjusting their roasted grains.
Maplewood founder Adam Cieslak and head brewer Roger Cuzelis explain why they’re aiming for higher mash temperatures and lower attenuation with their lower-ABV stouts.
Maplewood founder Adam Cieslak and head brewer Roger Cuzelis discuss grain selection for balanced stouts, ensuring plenty of flavor without going to heavy on the roast.
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.