Servings | Prep Time |
4cups | 5minute |
Cook Time |
30minute |
|
|
Stouts vary widely from beer to beer. For example, an Oatmeal Stout gives a nice creaminess, where the Dry Stout has a lighter body. A Milk Stout with its un-fermentable lactose will leave a residual feel in your mouth. Cooking with these beers will yield different results. I would recommend Anderson Valley’s Oatmeal Stout, Bison’s Chocolate Stout, Young’s Double Chocolate Stout, or Samuel Smiths Imperial Stout. Guinness could work too if you don’t have a homebrewed Stout one on hand.