Stouts for All Seasons (Oct-Nov 2019)

In each issue our Love Handles department visits three great beer bars. Here's where we went for our October/November 2019 issue.

This big, complex crowd-pleaser winds up like a cross between a banana protein shake and Belgian dubbel. Ferment warm and buckle up.

Go beyond the standard three-addition hopping schedule to test other techniques for injecting hop character into your beer.

There are a few ways to get peanut flavor into beer. Chip Walton gets the lowdown on process and ingredients from three breweries and a meadery known for these nostalgia-rich beverages.

Brewed with a massive and complex grain bill, this beer is for those moments of excess in your life.

Brian Hink, the innovation director at Cape May Brewing in Cape May, New Jersey, weighs in on the diversity and importance of nitrogenation when it comes to stouts and other styles.

Here is a homebrew-scale recipe for Kilt Lifter, a versatile, ruby-amber, richly malted ale with notes of caramel, toffee, and just a whisper of peat smoke—and the top-seller at Pike Brewing in Seattle, Washington.

From Bow & Arrow Brewing in Albuquerque, New Mexico, this German-American pilsner hybrid has a Southwestern twist.

One recent trend in the long evolution of stout is the addition of unconventional fruit to finished beer. In El Segundo, California, Three Chiefs has released several tropical-fruited stouts to great acclaim. Here, Head Brewer Charles Rapadas gets bananas.

This is a beer that will make you want to hit the high seas, now with 100 percent less empire-building.

Whether African, Caribbean, or Belgian, foreign export stouts occupy the oft-overlooked middle ground between the smooth lows of dry Irish stout and the highs of alcoholic exuberance.

Jeff Hardesty of Narrow Gauge shares this homebrew-scale recipe for their sour, fruited IPA meant to evoke blackberry cobbler.

They say there's nothing new under the sun, but in the past few years a cluster of styles has created a lot of excitement: sour IPAs and/or milkshake IPAs. These are unlike anything we’ve ever seen before.

Here’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.

Award-winning Root Down Brewing in Phoenixville, Pennsylvania, is balancing reverence for the classics with excitement for evolving styles.

There’s no shortage of creative pastry stouts out there these days. Mixing a dessert-like base style with actual dessert has become a decadent sort of art form. We asked five brewers to share their suggestions for this sweet treat of a style.

Bow & Arrow Brewing moved the needle in a positive direction when it opened, giving locals a chance to see beer as modern and sleek while also experiencing Native American flavors. The result is a brewery unlike the others.

How spunding valves can help your yeast pull double duty.

Like those Shamrock Shakes? So do the brewers at Hop Butcher for the World in Chicago. Here is their recipe for a milkshake double IPA inspired by those green, minty concoctions.

Given that some hop varieties share aroma and flavor characteristics with mint, combining the two in a mint IPA just makes sense.

The style allows for creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.

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.)

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.

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.

Overlooked and misunderstood, the ale a French scientist once called “the strongest and best beer made in Great Britain” deserves a closer look.

The cofounder and head brewer at WeldWerks does not fear the dark side. His chosen six-pack embraces big barrel-aged stouts alongside the crisp and the hoppy.

Our editors are always on the lookout for new products of interest to brewers and beer enthusiasts. From Sultana to Plaato, here are our picks from the October-November 2019 issue.

Hop growers are aware of trends, making their best educated guesses on future demand. From 2018 to 2019, here's a look at which varieties gained the most acres, and which varieties lost.

From making the most of the harvest to a long-simmering pot on the stove, Justin Wright and Justin Kruger, a.k.a. “Two Fat Justins,” have created recipes to make your autumn a little more vibrant.