After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.
Ron Pattinson explores the development of lager brewing in Britain and provides a modern-day version of a classic dark lager.
It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.