Embrace the Stout on St. Patrick’s Day

oregon stout

Welcome to Stoutlandia

written by Jeremy Storton illustration by Michael Williamson

My father was born in England and stereotypically loves anything burnt. Along with a dry sense of humor, I have also developed an appreciation for roasty stout ales born of my British DNA.

Stouts derived from the dark porters of seventeenth-century England. That diversity lends itself to an array of flavor profiles that continue to surprise lighter beer drinkers. One can discover flavors of anise, coconut, vanilla, toffee, coffee, chocolate, smoke, roasted meat, dark stone fruits and more in this dark and brooding drink. Add nitro or barrel-aged to the list of options and a world of possibility emerges.   

For St. Patrick’s Day, sip-sip-pass on the green beer. Instead, one simply needs a proper stout glass, an adventurous palate and Bob’s your uncle.

How to spend a perfect day in Oregon’s Stoutlandia

Breakfast

HUB Survival Stout and almond biscotti with a hint of anise.

Lunch

Kobold Chocolate Oatmeal Stout and pork tacos with mole sauce and black beans.

Dinner

Falling Sky Dreadnut Foreign Export Stout and spicy BBQ ribs with grilled summer squash.

Dessert

Anything with chocolate, raspberries or coconut. I prefer to pair dessert with one of my favorite stouts of all time, Rogue Brewery’s Rolling Thunder Imperial Stout.

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