The New Black Stuff

This article originally appeared in the March/April 2023 issue of Zymurgy Magazine

By Richard Lubell

Richard Lubell, president of the National Homebrew Club of Ireland and a BJCP Certified judge, dives into the popularity of stouts (aka “the black stuff”) in Ireland.

In this article, Lubell discusses the history of stout in Ireland, the use of nitrogen when serving, the vast array of Irish-style dry stouts, and shares a clone recipe of Slow Life stout from Whiplash brewery in Dublin. 

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