10/2009 THE NEW YORK TIMES CONSIDERS STOUT Eric Asimov does a nice job introducing readers to the basics of stout beer, especially as produced in the U.S. We were pleased to see that a number of the American craft stoutsContinue reading10/2009 THE NEW YORK TIMES CONSIDERS STOUT
8/2008 ROGUE CHOCOLATE STOUTWhat a delicious beer! Slightly toasty, chocolate… so good. Serve it at 40-50 degrees Fahrenheit. (Rating ****1/2) For further details on ROGUE CHOCOLATE STOUT, surf to http://www.Rogue.com/. To see if you can buy a bottle or threeContinue reading8/2008 ROGUE CHOCOLATE STOUT