Winter Stout: Behind the Recipe

Every winter, we brew a special stout that captures the season — dark, warming, and full of character. This year's Winter Stout is our most ambitious dark beer yet.

The grain bill is layered and complex: Maris Otter as the base, with generous additions of chocolate malt, roasted barley, and crystal malt from Simpsons. A touch of Weyermann's Carafa Special III adds deep color without astringency.

For hops, we kept it traditional — Challenger for clean bitterness and a hint of spice, with East Kent Goldings for a rounded, earthy finish. The hopping is restrained, letting the malt take center stage.

The real magic happens in fermentation. We use an English ale yeast that produces subtle fruit esters — plum, dark cherry — that complement the chocolate and coffee notes from the malt. Fermentation at 20°C for 10 days, followed by a week of cold conditioning.

The finished beer pours near-black with a tan head. Aromas of dark chocolate, espresso, and dried fruit. The palate is rich but not heavy — smooth milk chocolate, toffee, hints of smoke, and a dry, roasty finish.

At 7.2% ABV, it's a beer to savor slowly on a cold evening. Available in our taproom and select partner bars through March.