For many brewers, stouts are a family of beers intrinsically tied to craft’s beyond-the-mainstream appeal. From dry and sweet sessionable stouts to big barrel-aged ones and, of course, the much-maligned, adjunct-laden “dessert” stouts, there’s a little something for every kind of drinker. But which do brewers themselves love? We asked five for their faves.
Guinness Draught Stout
Kyle Kohlmorgen, founder and head brewer, Wellspent Beer in St. Louis, Missouri
“Is it too easy to pick the world’s most popular stout? I don’t really care—this beer is damn-near perfect. A beautiful juxtaposition of complex but crushable, satisfying but moreish. Creamy, toasty, a dash of milk chocolate (especially when fresh), and that Guinness twang that is both weird and wonderful. ‘My Goodness....’”
Side Project Beer : Barrel : Time
Brad Clark, Founder, Private Press Brewing in Santa Cruz, California
“Straight-up bourbon-barrel-aged stouts always get me excited. A brewer’s recipe, barrel selection, aging techniques, and palate can create a plethora of distinct variation from brewery to brewery. The absence of adjuncts lets the consumer taste the character of the beer, barrel, and time. The talented team at Side Project in St. Louis put out an outstanding example of straight-up bourbon-barrel-aged stout every year with Beer : Barrel : Time, or BBT, a cuvée of sorts that is as much an exercise in blending as it is brewing... Consistently delicious, authentic, and powerful.”
Wander Brewing Correspondent Export Stout
Sam Milne, head brewer, Brick West Brewing in Spokane, Washington
“Correspondent export stout is an expert take on a style you don’t see too often, and it has the hardware to back it up. The dark malt flavors of roast, chocolate, and faint coffee are bold, yet approachable, and are balanced wonderfully by a velvety smooth body and a touch of hops to finish. And it’s refreshingly dry to boot. It’s a winner.”
Torn Label Brewing House Brew
Eric Pageler, head brewer, Crane Brewing in Raytown, Missouri
“My go-to stout is House Brew (6.5% abv) from Torn Label Brewing Co in Kansas City, Missouri. A wheat stout brewed with Sumatran toddy from Thou Mayest Coffee Roasters, the beer drinks like an incredibly smooth iced coffee with the perfect amount of roast character. It all comes together to make a beer that’s as good in the middle of summer as it is in the middle of winter. Plus, the coffee makes it feel appropriate for any time of day.”
Birds Fly South Empress Rising
Todd DiMatteo, Head Brewer/Owner, Good Word Brewing & Public House in Duluth, Georgia
“One of the most interesting and tasty stouts I’ve had this year happens to come from one of my favorite breweries, Birds Fly South. Their Empress Rising [is] a 15.2-percent bourbon-barrel-aged imperial stout, aged on a blend of peppers (including guajillo, ancho, and Chipotle) with cocoa nibs and heaps of vanilla. It ‘hits different’ as the kids say.”