Five on Five
tied to craft’s beyond-the-mainstream are a family of beers intrinsically and, of For many brewers, stouts to big barrel-aged ones and sweet sessionable stouts for every appeal. From dry there’s a little something adjunct-laden “dessert” stouts, faves. course, the much-maligned, love? We asked five for their do brewers themselves kind of drinker. But which
Guinness Draught Stout
and head brewer, Wellspent Kyle Kohlmorgen, founder
Beer in St. Louis, Missouri
I world’s most popular stout?
“Is it too easy to pick the beautiful is damn-near perfect. A don’t really care—this beer but crushable, satisfying juxtaposition of complex a dash of milk chocolate but moreish. Creamy, toasty, that is and that Guinness twang (especially when fresh),
‘My Goodness .... ’” both weird and wonderful.
: Time Side Project Beer : Barrel
Press Brewing in
Brad Clark, Founder, Private
Santa Cruz, California stouts always get “Straight-up bourbon-barrel-aged barrel selection, aging me excited. A brewer’s recipe, distinct can create a plethora of techniques, and palate of to brewery. The absence variation from brewery taste the character of adjuncts lets the consumer
The talented team at Side the beer, barrel, and time. of an outstanding example Project in St. Louis put out stout every year with straight-up bourbon-barrel-aged a cuvée of sorts that is as Beer : Barrel : Time, or BBT, as it is brewing... Consistently much an exercise in blending and powerful.” delicious, authentic,
Wander Brewing Correspondent Export Stout
in Spokane,
Brick West Brewing
Sam Milne, head brewer,
Washington. a style stout is an expert take on “Correspondent export to back and it has the hardware you don’t see too often, faint of roast, chocolate, and it up. The dark malt flavors and are balanced wonderfully coffee are bold, yet approachable, body and a touch of hops by a velvety smooth dry to boot. It’s a winner.” to finish. And it’s refreshingly
Torn Label Brewing House Brew
Crane Brewing in
Eric Pageler, head brewer,
Raytown, Missouri
Brew (6.5% abv) from
“My go-to stout is House
A in Kansas City, Missouri. Torn Label Brewing Co
Sumatran toddy from wheat stout brewed with the beer drinks like Thou Mayest Coffee Roasters, coffee with the perfect an incredibly smooth iced
It all comes together to amount of roast character. in the middle of summer make a beer that’s as good of winter. Plus, the coffee as it is in the middle for any time of day.” makes it feel appropriate
Rising Birds Fly South Empress
Good Word Brewing & Todd Dimatteo, Head Brewer/owner,
Public House in Duluth, Georgia this year and tasty stouts I’ve had
“One of the most interesting Birds of my favorite breweries, happens to come from one
Rising [is] a 15.2-percent bourbon-barrel-aged
Fly South. Their Empress peppers stout, aged on a blend of imperial nibs and Chipotle) with cocoa (including guajillo, ancho, different’ as the kids say.” and heaps of vanilla. It ‘hits