E179: Stouts are for Summer with Orpheus Brewing's Jason Pellett

With the temps hitting the 90s in Atlanta we thought this was the perfect time to do a show about stouts.  Big, boozy, malty, delicious stouts.  Since Orpheus Brewing brewmaster Jason Pellett shares our love of stouts in the Summer (he released several at Orpheus's anniversary Memorial Day weekend) we invited him to join the fun.

We talk about the varieties of stouts available for Summer sippin'.  Dry Irish, Foreign Export Stout, Tropical Stouts... the list is a long one.  Plus, Jason tells us all about the benefits of a long boil (like, really long) when brewing his stouts, we talk about barrel-aging, pastry stouts, and dumping beer.  We also get into an in-depth conversation about plums.

Don't let the heat scare you away, crack open a barrel-aged stout the next time you're hanging poolside.

• Seattle brewery apologizes for Crips and Bloods themed beers

• Orpheus Stouts All the Way Down Vol 8 (BBA with ghost peppers, vanilla bean, cinnamon, cocoa nibs, and nutmeg)
• Orpheus The Dark Everlasting (BBA with vanilla beans and black coconut)
• Ironmonger Goodbye Toby (Chocolate Peanut Butter Stout)
• Wrecking Bar Mexican Siberius Maximus
• Westbrook Mexican Cake
• O'Dempsey's Your Black Heart (O'Dempsey's closed around 2015-2016)
• Hubbard's Cave Coffee & Cakes
• Firestone Walker XXII

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