Dive into Stout Month with Our Head Brewer

At Red Leg Brewing Company, we’re all about community, craft beer, and quality brews. As a veteran-owned brewery, we take pride in our creations and enjoy sharing our process with fellow beer lovers. For the month of February, we’re turning the spotlight on our stouts, releasing a new one every Friday. Starting on January 31st with Honey Barrel of Oats, our “Stout Month” will feature a unique stout every week, showcasing the creativity and craft that goes into every batch.

To give you an inside look at how these rich, flavorful brews come to life, we sat down with our Head Brewer, Dick, who’s been with Red Leg Brewing Company from the start of our move to the new facility. Read on to discover the secrets behind stouts and what sets them apart from other beers.

Q: Dick, let’s start with the basics. How is a stout different from other beers?

Dick: “Great question! A stout is a dark, rich beer known for its bold flavors. What really sets it apart from other beers, like lagers or pale ales, is the malt. We use roasted malts, which gives stouts their characteristic deep color and roasted flavors. This makes stouts fuller-bodied and more complex. You’ll often find notes of coffee, chocolate, caramel, and even some nuttiness, depending on the specific style of stout. It’s a beer that has a lot of depth and intensity, which is what makes it so special.”

Q: It sounds like there’s a lot of attention to detail in brewing a stout. Can you walk us through the brewing process for stouts?

Dick: “Brewing a stout starts much like brewing any beer—malts, water, hops, and yeast. But when it comes to stouts, the magic is in the malt. We start by selecting a mix of roasted malts, which are kilned at high temperatures to develop those dark, deep flavors. When you brew a stout, you’re extracting all of that rich, roasted goodness from the malts during the mash.

The process begins by mashing the grains, where we steep them in  hot water to extract sugars. Then, we boil the wort and add hops for balance and bitterness, though we typically don’t use as many hops in stouts as we would in, say, an IPA. After that, we ferment with yeast, and the fermentation process is really where the flavors start to develop. Some stouts, like imperial stouts, have a higher alcohol content, which adds to their richness and complexity.

Once fermentation is complete, we let the stout condition for a bit, which smooths out the flavors and gives the beer time to come into its own. It’s a slow process, but it’s worth the wait.”

Q: Now, I know you’re releasing a new stout every Friday in February, starting with Honey Barrel of Oats. Can you tell us a bit about what makes this stout special?

Dick: “Honey Barrel of Oats is a very unique creation. It’s an imperial honey stout with oats added for smoothness and texture. The honey adds a touch of sweetness, but it’s not overpowering. We’ve barrel-aged it for 4 months in bourbon barrels from our friends at Breckenridge Distillery , which gives it this great complexity and a pronounced woodiness. The oats really enhance the mouthfeel, making it creamy and velvety. It’s a delicious balance of sweetness and roasty flavors, and it’s perfect for cold winter days.

What’s really cool about our “Stout Month” releases is that we’re showcasing different styles every week, so beer lovers will get to experience a full spectrum of stout styles, from something like Honey Barrel of Oats to more traditional stouts with a little bit of a twist. We want to give our community a chance to try something new every week.”

Q: What would you say is the best way to enjoy a stout?

Dick: “The best way to enjoy a stout is really up to the person drinking it, but I’ll say this—try it at the right temperature. A stout can be overwhelming if it’s served too cold, so I recommend letting it warm up a bit from fridge temperature. You want to get the full range of flavors, and that’s much easier to do if the beer is just a little bit warmer than ice-cold.

Also, stouts are fantastic with food! They pair beautifully with rich, savory dishes like grilled meats, burgers, and BBQ. But don’t forget about dessert—chocolate-based desserts, like brownies or cakes, complement stouts perfectly. The roasted malt flavors pair so well with the sweetness of the chocolate.”

Q: As a community-minded, veteran-owned brewery, what does it mean to you to share these stouts with your customers during “Stout Month”?

Dick: “For us, it’s all about connecting with the community and offering something special. Stout Month is a celebration of the craft and the flavors we’ve worked so hard to perfect. Every release is an opportunity to bring people together, whether it’s regulars who’ve been with us from the beginning or newcomers who are just discovering Red Leg Brewing Company. And of course, being veteran-owned, it’s important for us to remember where we came from and honor that spirit of hard work, dedication, and community. We take pride in crafting every beer with the same level of care and attention, and we’re excited to share these stouts with our customers every Friday in February.”

Q: Is there anything else you’d like to share about your upcoming stout releases?

Richard: “We’re excited to be offering something new and unique each week. Honey Barrel of Oats is just the start! Every Friday in February, we’ll be releasing a different stout, so there’s always something to look forward to. We encourage everyone to come by, try a flight, and join us in celebrating the art of stout brewing. Plus, February is the perfect time for cozying up with a rich, flavorful stout, and we’ve got just the beers to make that happen!”

At Red Leg Brewing Company, we’re kicking off February with an epic “Stout Month” celebration. From January 31st with Honey Barrel of Oats, to the new release each Friday throughout February, we’re bringing you a variety of stouts that showcase the depth and diversity of this incredible beer style. Whether you’re a long-time stout lover or new to the world of dark beers, we’ve got something special in store.

Join us in celebrating the bold flavors and rich history of stouts at Red Leg Brewing Company. Cheers to community, craft, and a whole month of amazing beers!

Written by: Betty Graham