Oatmeal Stout is the style that converted me to using oats in brewing — I was skeptical about flaked oats beyond their role in NEIPA haze, but the way a 15–20% oat addition transforms the mouthfeel of an otherwise standard …
Category:
Beer Brewing
Russian Imperial Stout is the most ambitious beer I brew regularly — the 12-month minimum aging commitment and the technical demands of fermenting OG 1.
American Stout is the style that showed me how American hop character could work beautifully in a dark beer — until I brewed my first American Stout I’d been thinking about hops and roast as separate dimensions that didn’t interact, …
Foreign Extra Stout is the stout style that gets almost no attention from craft beer writers despite being the most widely drunk stout in the world by volume — Guinness Foreign Extra Stout is available in over 150 countries and …
Irish Dry Stout is the style I return to whenever I want to remind myself what clean, roast-driven simplicity in brewing looks like — the Guinness template is so familiar to most beer drinkers that it seems mundane, but brewing …
Irish Red Ale is the style that consistently surprises people who’ve only encountered the commercial mass-market versions — when a homebrewed Irish Red is made with proper malt balance and the traditional small roasted barley addition, the toasty, ca
Wee Heavy is the Scottish barleywine equivalent — a massive, warming, intensely malty dark ale that demands months of patience and rewards the wait with a complexity that evolves in the glass.
Scottish Heavy (70 Shilling) is one of the most underrated session ales in the British tradition — the malt-forward, lightly roasted, barely-hopped character is a complete departure from what most craft beer drinkers expect from a dark-ish ale, and e
Belgian Quadrupel is the strongest style I brew regularly, and the process management it demands has made me a better brewer across every other style — when you’ve successfully navigated a healthy fermentation at OG 1.
Belgian Tripel is the style that permanently changed how I think about pale, strong beer — before I brewed my first Tripel I assumed a beer this strong would inevitably taste boozy, but a properly fermented Tripel transforms alcohol into …