Beer is a beautiful thing – A perfect balance of four ingredients: water, malted barley, hops, and yeast. Recently I have been hearing vicious lies circulating about this wonderfully complex and diverse beverage causing people to dismiss entire categories or even colors of beer.
Tragic, I know.
Let’s bust open some of the most common beer myths, why don’t we?
Despite all the crazy homebrew recipes I tell you about, I’ve actually been making an effort over the last year to come back to basics a bit. This stout recipe is a delicious outcome of that goal: simple and lovely.
There are lots of different versions of stouts. You’ve got your sweet stout, milk stout (a sub style of sweet stout which is brewed with lactose sugar ), oatmeal stout, American stout, foreign extra stout and of course the big boozy delight that is Russian imperial stout. And those are just the BJCP recognized varieties. There are truly endless options. If you’re crazy like us, you can also make spiced stouts like our “Chai Latte Milk Stout,” or a delicious fruit stout like our award winning blackberry stout we call “the Bearded Lady.”
All are great, but on an average day, nothing is more satisfying than a simple, dry Irish stout.