Matthew O’Hara, brewmaster at Beau’s Brewing in Ontario, Canada, talks about how the stout—once associated with colder drinking months and St. Patrick’s Day—is now a year-round affair. (It's still nice in winter though.)
Cory King, owner and brewer at Side Project, talks about formulating a barrel-aged imperial stout recipe with the barrel in mind, and being patient enough to allow the beer and barrel character to meld.
With this recipe, the brewers at Main & Mill are going for imperial character and mouthfeel in a sessionable frame, with this lighter version of their Imperial Breakfast Stout.
With an expansion in the works to help meet customer demand, the owners behind Main & Mill Brewing in Festus, Missouri, will keep their existing brewhouse and expand their experiments.
The cofounder of GABF’s 2019 Small Brewpub of the Year shares the processes and philosophies behind their award-winning sour beer.
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Join Cory King, founder and brewer at Side Project Brewing, as he digs into the details of brewing thicker, stronger, more deeply characterful barrel-aged imperial stouts.
Our annual Best in Beer reader survey asked how you like to buy your beer, and what's your favored vessel for drinking it. Here's what you told us.
Once upon a time, beer led us through a cycle from winter warmers to spring ales to fruit beers before greeting us with Oktoberfest and, of course, pumpkin beers. Seasonal offerings kept beer moving. Times have changed.
These four exemplary beers inspired by the Scottish ale tradition showcase malt complexity and spirited fermentation.