The Dark Side (Winter 2014)

Three brewers share their thoughts on complementing the base beer with spices.

Here are some tips for adding flavorings to your homebrewed stouts.

This award-winning rich black ale with dark roasted malt flavors is blended with bittersweet chocolate, a blend of three Mexican chile peppers, and cinnamon.

Consider forming your beer-cellar collection around age-worthy, budget-friendly beers.

For those of you unfamiliar with bottle shares, they are gatherings of craft-beer lovers where each attendee brings a bottle of beer

Calibrate your palate with these commercial examples of stout styles.

Joe Reynolds, director of research and development at Southern Tier (Lakewood, New York), shared this imperial stout recipe.

Tree House Brewing Company Cofounder and Head Brewer Nate Lanier provided this IPA recipe.

Serve these blondies warm with a porter and make sure to add a scoop of your favorite nutty ice cream.

Made with Vienna lager, these fritters will be a sure-fire hit at your next special dinner.

The rich flavor of duck pairs well with the earthy notes in this sweet-potato panzanella with Doppelbock-Fig dressing.

A Belgian IPA gives this salad just the right kick.

Try this recipe for a honed-in IPA that dominates its local market and took home a gold medal from the Great American Beer Festival.

We asked Adam Glaser, head brewer at Jagged Mountain Craft Brewery in Denver, Colorado, to help demystify fermentation progress and dry hops.

Brown ale adds flavor and a light airiness to this smoked-salmon-and-waffles appetizer.

Who can argue with the aesthetic pleasure of watching a well-executed nitro pour? What if you could achieve the same results without nitrogen?

With its robust flavor, inky darkness, alcoholic warmth, and august lineage, imperial stout is the ne plu ultra of big beer, and indeed, the source of all things imperial.

After tracing the rise and fall of oatmeal stout, Ron Pattinson provides a recipe for Maclay’s 1966 version, in which oat malt makes up 33 percent of the grist.

Water adjustment can make the difference between a good beer and a great beer if it is done right.

Ska Brewing Cofounder Dave Thibodeau generously shared this recipe for one of Ska’s rotating, seasonal stouts.

Cy Bevenger used the London water profile as the basis for his tasty Russian imperial stout.

Here are 6 tips for getting enough sugar into the wort for the yeast to produce high levels of alcohol and keeping the yeast healthy at ultra-high ABVs.

Pumpkin beers can be hit-or-miss, but we’ve picked a few here that definitely deliver.

Low yeast pitch rates, a blend of hops, and eleven days from start to finish create La Cumbre Brewing’s house IPA, which dominates its local market and has taken home GABF gold.

“Drink it fresh” is San Diego-based Societe’s ultimate philosophy for their clean, crisp IPAs that are sold only on tap within a 20-mile radius of the brewery.

It’s a question that generates heated debates about the nature of these two styles. The real answer is a lot tamer than the debates.

This Irish Dry Stout is subtly complex and very dry, black as night, and smooth as velvet with a toast-crust finish.

Brewers get creative with sour beers, evolving a new beer style by adding souring bacteria to base stouts.

This two-year-old brewery is putting out some of the best IPAs being brewed today.

A guide to stout styles

Some consider the barrel-aged stout to be the mother of all beer styles.

This globe-trotting dream six-pack pays homage to brewing talents around the world.

Here are the three beer bars that we explored in the “Love Handles” column in Issue 4 (Winter 2014/2015).

The beer culture in Chicago is reflective of the city itself: compelling, unabashed, and progressive.

There’s no denying the pleasure of the cascading bubbles in a properly poured stout on a nitro tap, but getting the same experience in a bottled beer is something only a handful of craft brewers have attempted.