Charles Macaluso of Saint Helens, OR won a silver medal in Category 13: British & Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Macaluso’s tropical stout earned 2nd place among 370 entries in the category.Read More
Stout Beer Recipes
Stout is a category of very dark ales with varying levels of roasty-malt qualities. The styles range from easy-drinking and refreshing to huge and viscous. Don’t be afraid of the dark! Learn more about Stout at CraftBeer.com!
Kevin Reinhard of Gurnee, IL won a silver medal in Category 15: Imperial Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Reinhard’s imperial stout earned 2nd place among 221 entries in the category.Read More
Mark Ludema of Portland, MI won a bronze medal in Category 15: Imperial Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Ludema’s imperial stout earned 3rd place among 221 entries in the category.Read More
James Slattery of Vista, CA won a gold medal in Category 13: British and Irish Stout during the 2018 National Homebrew Competition Final Round in Portland, OR with the help of Jonathan White. Slattery and White's oatmeal stout was chosen as the best among 370 entries in the category. Read More
Sean Kinnas of Irwin, PA, member of the Three Rivers Alliance of Serious Homebrewers, won a gold medal in Category 15: Imperial Stout during the 2018 National Homebrew Competition Final Round in Portland, OR. Kinnas' imperial stout was chosen as the best among 221 entries in the category. Read More
This recipe is featured in the November/December 2018 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership. Join the AHA to enjoy Zymurgy and many more member benefits.
Contributed by Jim Vondracek. This beer won first place in the Wood Aged Beer Category at the 2017 Brixtoberfest competition. Three brewers combined a total of 15 gallons in a 15-gallon bourbon barrel and aged it for six months.Read More
Few beers can be called "meaty" in both the figurative and literal senses of the word. Expedition Stout, from Bell's Brewery in Kalamazoo, Mich., is one. Based on the strong, well hopped ales that England once shipped to the czar's court, Expedition Stout measures between 10 and 11 percent ABV. You don't seek out a beer like this just for the buzz, that's for sure. Expedition Stout goes well with a wide variety of foods, from roasts and steaks to rich chocolate desserts.
This clone recipe was originally featured in the November/December 2002 issue of Zymurgy magazine.Read More
The following recipe was originally featured in "London Area Brewers Go Pro" by Mark Dredge in the September/October 2013 issue of Zymurgy magazine. Join the American Homebrewers Association to gain access to the Zymurgy magazine online archive!
From The Kernel brewery in London, Evin O'Riordin created this version of a typical British style imperial stout that is now sought after all over the world. The British imperial stout led to the famous Russian imperial stout style that we know today.Read More
With a little over a year of brewing under her belt, Canadian homebrewer Chelsea Tessier came out on top in the 2018 Roxy Memorial Iron Brewer competition for her 13th Day Imperial Stout recipe. "I was on my thirteenth day of 18-hour shifts, and I was exhausted," Tessier laughed when asked about the curious name.
The competition is held annually by the Edmonton Homebrewers Guild (EHG) and is named in honor of late EHG member Roxy Hastings. Hastings was known for homebrewing “imperial” versions of just about every style, so the competition fittingly focuses on high-gravity homebrew.
Despite being new to the scene, Tessier has dived into homebrewing headfirst, racking up multiple medals in BJCP-sanctioned competitions, and even remodeling her kitchen to fit her homebrew needs. Shortly after being bitten by the pesky “homebrew bug,” Tessier began modifying her kitchen to make it more conducive to brewing. First it was replacing the microwave with a hood fan. Then it was resurfacing the counter tops that became battle-scarred from brew days. It culminated with a brand new stove, after the old one took a beating. “All in the name of brewing,” Tessier shares.
By day, Tessier is a microbiologist working for an environmental company performing exotoxicology work (testing live aquatic organisms for toxicity in effluent samples). This background in science fuels a lot of Tessier's interests in mastering the art of making beer at home. “There are infinite amounts of knowledge to be learned and put into practice, so I never find myself getting disinterested in homebrewing,” she shares.
Have an interesting story about a homebrewer, club, or event? Email email@example.comRead More
The following recipes appear in the November/December 2000 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.
Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe:
"Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling time! A smooth stout with the hints of caramel, roasted barley and cocoa we seek in stout perfection. Unless you ferment at higher temperatures, you'll find this stout expressive of only a hint of fruitiness. Smooth as silk and easy drinking. Try cans of quality malt extract syrup with your favorite yeast and quality specialty malts and hops. And then with complete satisfaction, introduce a friend to the simplicity and pride of homebrewing."Read More
Brewing great-tasting gluten-free beer is, in fact, possible! Beers made with malted barley, wheat, and rye are full of gluten, so beer lovers who are gluten intolerant or have celiac disease often avoid beer. Fortunately, homebrew ingredients don't begin and end with these familiar grains! This gluten-free stout recipe uses ingredients like millet, buckwheat, and rice.
Learn more about gluten-free brewing in the article "Gluten-free Homebrew: All You Need to Know to Get Started" by Clint Cherepa (featured in the November/December 2017 issue of Zymurgy magazine).Read More
It's about that time when we start preparing for St. Patrick's Day, so a dry stout is in order. Brewing dry stout is easy when you have the right water. Low-alkalinity water, such as distilled or reverse osmosis water, is well-suited for brewing a dry stout. Low alkalinity allows wort pH to fall into a desirable range and creates the tart, acidic flavor that is a signature of its style. This recipe is the perfect place to start with dry stout, whether you're more excited about St. Paddy's Day or just playing with your brewing water pH.
This recipe was originally featured in the "Brewing Water Series" by Martin Brungard in the November/December 2013 issue of Zymurgy.Read More