Chop & Brew - Episode 24: Basement Stout Fest

Chop & Brew – Episode 24: Basement Stout Fest

April 29, 2014chopandbrew2 CommentsEPISODESall-grain brewing, beamish, beamishish clone, brewing with coffee, brewing with lactose, brewing with oak, brewing with whiskey, chip walton, chop and brew, chris paynes, homebrewing stout, how to brew beamish, how to brew imperial stout, how to brew stout, imperial stout, making stouts at home, michael dawson, oak-aged ale, stout (beer style)

Three dudes, two stouts, one basement. Chip, Chris Paynes and Michael Dawson enjoy two very different homebrewed stouts – Dawson’s Beamishish and Paynes’ Imperial Irish Cream Coffee Stout – both made with the fairly new high-extract MCI Stout malt. Join us as we discuss the tips and techniques involved in brewing these dark beauties. [Original postdate 4/29/14]

2 Comments

Pingback: Chop & Brew #24: Basement Stout Fest
Noah Scott

30 / Apr / 2014

Woo! know what stout i’m doing next! I already have an oak/whiskey/strong almost stout ale in bottles right now aging. So i’ll prolly touch upon the beamishish.
I had brewed with MCI stout malt last year for a friends party, i only had a bottle or two so i can’t recall flavors as much, but as they said as well, eff% went up a bit. Gave me a really old family recipe for the beer though, it was a stout… but instead of crystal malts or flaked something or other, it had maize in it.. that was an interesting flavor!

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