Courtesy of Firestone Walker Brewmaster Matt Brynildson, this is a homebrew-scale recipe for a rich but highly drinkable milk stout with complex malt character. The recipe is also versatile—a great base for adding coffee or flavored adjuncts.
Over the years at Firestone Walker, Matt Brynildson has brewed several heralded stouts—including Nitro Merlin, named one of our Best 20 Beers in 2020. Here, he walks us down that path of iterations, from gateway beers to what’s around the next corner.
From deceptively easy-drinking to weighty and ponderous, the comforts of these dark delights run the gamut. Here, five pro brewers share their favorites.
John Mallett of Bell’s concocted this recipe at the Craft Beer & Brewing Brewers Retreat a few years ago. It’s different from Bell’s Cherry Stout, but he says it shares many of the same themes—including a rich, varied malt profile.
Here, two brewmasters who know their way around a dark grist—T.L. Adkisson of Foothills in North Carolina, and John Mallett of Bell’s in Michigan—share advice on balancing juicy fruit with a rich, roasty profile.
Courtesy of Michael Kane, founder of Kane Brewing in Ocean, New Jersey, this imperial stout recipe meant for aging in a spirits barrel is based on their award-winning A Night to End All Dawns.
Michael Kane, founder of Kane Brewing, explains their patient and intentional approach to barrel-aging imperial stouts, including the award-winning A Night to End All Dawns—from selecting barrels to tasting and finishing.
The primal pleasure of smoke can add comforting depth to our stouts, porters, and other dark beers. Drew Beechum is here with the fireside story and practical tips.
With winter nearly upon us, short ribs braised in dry stout add a warm and comforting twist to macaroni and cheese.
Need a surprising dessert for the holiday table? Here, rich imperial stout deepens a simple and palate-refreshing ice cream preparation.