Feature

Stouts: Full of surprises

One of the best things about stouts is that none tastes quite like any other, and brewers can highlight all sorts of odd ingredients.

“Not all stouts are created equal,” said Evan Benn in the St. Louis Post-Dispatch. That’s one of the best things about the dark, malty brews—none tastes quite like any other. Thick, complex flavors flourish, allowing different brewers to highlight all sorts of odd ingredients. Here are standout creations from breweries across the country.

Bell’s Kalamazoo Stout Kalamazoo, Mich. Comparable to Guinness; the addition of brewer’s licorice complements the roasted flavors, giving it an “unusual dimension.”

Lagunitas Cappuccino Stout Petaluma, Calif. This stout starts with a silky mouth feel and finishes with a “lip-smacking coffee aftertaste, along with some dark-chocolate notes.”

Left Hand Milk Stout Longmont, Colo. “If you like cream in your coffee,” you’ll be pleasantly surprised by this milk stout, which gets its name from the lactose added to offset the robust roasted flavors.

Goose Island Bourbon County Stout Chicago. “Bourbon-barrel aging” gives this stout hints of smoke. The 13 percent alcohol content means it will age well.