Video tip: Using flavor extracts and natural ingredients in pastry stouts

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At Great Notion Brewing in Portland, Oregon, the philosophy when it comes to flavor is: “Go big, or go home.” Founded in 2016, Great Notion has a large following with its characterful, hazy IPAs, fruit beers and dessert stouts won among beer lovers on the West Coast and across the country. Subtlety is rarely part of the equation, and the Great Notion team has long prided itself on how far it can push the envelope in the search for crowd-pleasing, culinary-inspired flavors.

In this 39-minute video course, lead brewer Lara Hargrave walks us through every step of producing dessert stouts at Great Notion—beers like Double Stack, their imperial breakfast stout with coffee and maple syrup. On the way she discusses:

• Recipe development, from the ground material to the additives
• Selection of dark malts that support and balance flavor additions without clashing
• how to ensure even lautering
• long cooking, dark sugar and malt extracts for flavor and body
• Use slaked lime to balance acidic ingredients
• Controlling fermentation in a yeast-hostile environment
• Using an additional tank for ingredients such as coconut and peanuts
• Tips for working with coffee, nuts, marshmallow, coconut and more
• the careful use of aroma extracts
• Experimenting with different flavor additions
• Adding flavor additives to barrel-aged stouts
• oily ingredients, volatile flavors and other pitfalls

And more.

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