Northshore Magazine

March 2016

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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24 | MARCH 2016 Pairing stouts with food is a great way to introduce novices to the world of stout beers. Amesbury, says there are generally six different subcategories of stouts from dry stout to Russian imperial stout. "To introduce someone to a stout, the first thing we would do is talk to them to find out some other things they may like. Do they like dark or milk chocolate? Do they like coffee? Do they enjoy a fuller-bodied beer or a lighter- bodied beer?" With these taste profiles in mind, Wood can find the perfect stout for anyone—even those who share their love of beer with a love of exer- cise. She says dry stouts like Guinness are a great choice for athletes because of low alcohol content and calories, but still full of flavor. Because stouts are typically hearty, they hold up to experimentation. "We've been seeing brewers playing around a lot with different ingredients in stouts such as chili peppers, Indian spices, vanilla beans, and coffee. We've also seen brewers aging stouts in second-use spirit barrels, primarily bourbon and other whiskey barrels. Imperial stouts are particularly well suited to bar- rel aging, as the higher alcohol content helps the beer to develop interesting flavors during the aging process," says Wood. With all these unique ingredients and roasted-malt undertones, stouts pair well with a variety of dishes. Wood likes to use food as a way to introduce peo- ple to stout styles. "An oatmeal stout or sweet stout could even be a dessert on its own. If you haven't tried one with ice cream, you're missing out!" she says. Since it opened last summer, Craft Beer Cellar has been a welcome addition to Amesbury and the area's thriving beer scene. With 25,000 square feet of space, the shelves are packed with hundreds of types of beers—and not just craft beers, but a wide range of both popular and niche brands from around the world. The staff curates their favorite beers all under one roof, so there's nothing they haven't tried. It's like having your own personal beer concierge. Wood says a focus on customer service and a love of beer make her job fun… and delicious. If you're looking to make stout a staple in your beer repertoire, start with a few of Wood's favorites: Otter Creek Couch Surfer Oatmeal Stout: "A big, flavorful stout in a light 5.4 percent ABV package with lots of dark chocolate and espresso notes and a smooth mouthfeel." Bar Harbor Cadillac Mountain Stout: "A great example of a dry stout. Looking for an alternative to Guinness? Pick this up." North Coast Old Rasputin Russian Imperial Stout: "Big, rich, and a good amount of bitterness makes this imperial stout highly drinkable." New Holland Dragon's Milk: "An imperial stout that's aged in bourbon barrels and available year- round? Yes, please! Roasty flavors with hints of vanilla and caramel from the bourbon barrels." CONTACT Craft Beer Cellar 19 Main St. Amesbury 978-792-5634 amesbury

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