Popular Mechanics: Why Stouts Are Much More Than Just a St. Patrick’s Day Tradition


“…The majority of the barley used in a stout, however, is the same pale malt used in blonde ales and IPAs. Commonly called base malt, it provides easy-to-ferment sugars that heavily roasted barley lacks. It’s also unnecessary to pack a stout recipe with more than 15 percent of the barley as a dark roast, says Brandon Jacobs, brewery manager at Great Divide Brewing, known for its line of Yeti imperial stouts…” Click here to read the full article.


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