Craft Beer & Brewing Magazine - 2020-10-01

• Some Kveik It Hot
• Whatever Happened to the American Stout?
• The Popular Origins of Caribbean Stout
• The Curious Case of Belgian Stout
• Beyond ‘Roasty’
• Kveik for the Modern Brewer
• Balancing Act: Dark & Hoppy
• Gabe Fletcher of Anchorage Brewing in Anchorage, Alaska, selects six beers of personal meaning and importance.
• Gearhead: Monster Mashes & Tuns of Fun
• No Rests for the Wicked: Extract Brewing Juicy IPAS
• Make Your Best: American Amber Ale & Schwarzbie­r
• Special Ingredient: Pretzels
• Style School: Cream Ale
• Cooking with Stout
• Weathered Souls
• Burning Beard
• CONTRIBUTO­RS IN THIS ISSUE
• Siphon Cassandra Oyster Stout
• Beachwood American Black Ale
• Marcus Baskervill­e’s Homebrewed Imperial Stout
• Perennial Take 10 Imperial Stout
• Bent Brewstille­ry Fi Dem Jamaican-style Stout
• Private Press Base Imperial Stout
• Burning Beard In Praise of Bacchus
• Burnt City Kveik Minded IPA
• American Throwback Cream Ale
• Dyrvedal-style Vossaøl
• Extract the Juice, Then Drink the Beer
• American Old Guard Stout
• Black Ice Stout
• EDITOR’S NOTE
• Choose Your Terroir
• Iron Dice American Amber
• Schwarzbie­r
• Schwarzwal­d Schwarzbie­r
• Smoke-grilled Leg of Lamb with Stoutbrais­ed Garbanzo Beans and Herbed Tzatziki
• Banana Stout Cake with Chocolate Stout Frosting
• Quick Guide to Kveiks
• Five on Five
• Siphon Cassandra Oyster Stout
• How We Taste & Test

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