Craft Beer & Brewing Course
Building Flavorful, Award-Winning Stouts with Third Eye
From layering malts to selecting and infusing adjuncts, Third Eye co-owner and head brewer Kelly Montgomery lays out their medal-winning approach to planning and brewing rich, flavorful stouts.
5 chapters · 12 lessons · 1h 9m
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Your instructor
Kelly Montgomery
Co-owner and head brewer, Third Eye Brewing
Third Eye Brewing in suburban Cincinnati has enjoyed a remarkable run of success with their milk and sweet stouts—often enhanced by chocolate, coffee, or spices, sometimes imperial-strength or barrel-aged, but always rich and flavorful yet balanced. On the watch of co-owner and head brewer Kelly Montgomery—the “milk stout whisperer”—Third Eye since 2021 has won five medals for stouts at the Great American Beer Festival and World Beer Cup; three of those medals were golds. (Before that, from 2018 to 2020, Montgomery’s milk stouts also won three straight GABF golds for nearby Brink Brewing.)
Course contents
5 chapters, 12 lessons, 1h 9m of video
Chapter 1
Introduction
- Welcome to the Course, and an Overview4:39
Chapter 2
Planning the Recipe
- Malt’s Building Blocks6:50
- Adjusting the Malt Base for Added Flavors and Higher Gravities12:21
- Flavor Additions: Selecting Spices, Cocoa Nibs, Vanilla, Coffee, and More11:14
Chapter 3
The Brewing Process
- Tips on Brewing and Fermentation16:43
- Adding Flavors on the Cold Side10:56
- Considerations for Barrel Aging3:32
Chapter 4
Parting Thoughts
- Thank You, Now Go Make Some Great Stout2:16
Chapter 5
Bonus Tracks
- The Milk Stout Whisperer
- Recipe: Third Eye Astral Chocolate Stout
- Recipe: Third Eye Higher Purpose Milk Stout
- Recipe: Third Eye Lil Astral Chocolate Oatmeal Stout