Need an impressive dessert for that holiday gathering? These truffles are richly flavored and easy to make. For best results, use high-quality chocolate and a delicious milk stout.
Adjuncts and oak are nothing new to the world’s darkest beers, whose twists and turns over the past three centuries tell a story of constant—and ongoing—reinvention.
Two brewers of our featured Best 20 Beers in 2022—Carey Fristoe of Black Spruce and John Garcia of King Harbor—discuss the creative and technical processes that went into their exceptional beers.
Kelly Montgomery, head brewer and co-owner at Third Eye in Cincinnati, shares this homebrew-scale recipe for their GABF gold medal–winning milk stout.
Kelly Montgomery of Third Eye Brewing won four straight GABF gold medals for milk stout—and he did it at two different breweries, using two different recipes. We sent David Nilsen to get the insights on how.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns lays out how they use cinnamon in their big stouts and barrel-aged beers—including a very unscientific way to measure it.
In this clip from his video course, Phase Three cofounder and head brewer Shaun Berns goes into detail on types of coconut and what they bring to beer, mixing and matching those types, when and how much to add, and more.
This recipe from Drinkers for Ukraine includes grist percentages but leaves the strength up to the brewer—Jump Ship in Edinburgh, Scotland, even brewed an alcohol-free version, taking “anti-imperial” in another direction. We, on the other hand, went big.
Cam Lund, cofounder and brewer at Bluewood Brewing in St. Louis, outlines their multi-threaded approach to brewing, aging, and blending their big barrel-aged stouts—including a few that reach liqueur-like heights of 20 percent ABV or more.
This is an outstanding all-purpose beer that pairs well with a variety of foods, is low in alcohol, and can be turned around relatively quickly. If you have a few taps in your home, you might consider dedicating one to the dry stout—it won’t let you down. Sláinte!