A number of years ago, before we began our journey into home-brewing, my wife and I had the pleasure of dining at Small Batch Whiskey something-or-other restaurant in St. Louis. In addition to some fine bourbons, they also sourced some craft beer, one in specific, a Cinnamon-Maple Stout. It was indescribably delicious, suffice to say, it was incredible.
Now they don’t seem to have it on the menu, which is irrelevant anyway, as they seem to be closed due to the pandemic. So I’d like to try to create this at home.
Has anyone run across a recipe for a Cinnamon-Maple Stout, or even anything remotely similar? At this stage, I’d settle for EITHER an all-grain or an extract in a 5-gallon configuration. Anyone?
Topic: Cinnamon-Maple Stout (Read 673 times)
