Oats

Perennial's Phil Wymore discusses the fundamentals of formulating an imperial stout grist that has plenty of body and color while avoiding too much roast.

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.

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.

This quick and tasty hazy IPA uses malted oats for a luscious body to support a ton of hop oils.

For homebrewers who rely on malt extract, New England–style IPA is tricky thanks to a typical ingredient: oats. Here are solutions.

Steven Anan, head brewer and co-owner of Archetype Brewing in Asheville, takes you through alternative grains—including oats, wheat, rye, and non-cereals. He provides an overview of the ingredients and how to use them to formulate a better beer.