Ireland

A 450-year-old beer recipe and deep curiosity about 16th century drinking led to the revival of an unusually made yet highly drinkable ale—one made with hefty portions of malted oats and an almost-forgotten barley variety. Here’s how they did it.

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.