The world of brewing stouts has seen remarkable innovation, and one brewer stands out for his mastery. Kelly Montgomery, co-founder and head brewer at Cincinnati’s Third Eye, shares secrets behind creating a stout that boasts layers of rich flavors. His approach involves a sophisticated blend of dark malts, lactose, cacao nibs, and vanilla, resulting in an unparalleled drinking experience. This method not only enhances the complexity but also brings out unique characteristics in each sip.

Montgomery emphasizes the importance of balancing different types of malts to achieve depth in flavor. By incorporating crystal and roasted malts, he introduces notes of caramel, dark fruit, and smooth chocolate into the stout. The inclusion of Carafa Special III malt softens the roastiness, while chocolate rye adds an earthy richness. Additionally, the extended boiling process intensifies the malt flavors and caramelization, contributing to the beer's robust body. For those seeking a similar taste profile with a slightly lower alcohol content, Montgomery offers an alternative recipe exclusively available to subscribers.

Brewing is both an art and a science, requiring precision and creativity. Through his expertise, Montgomery demonstrates how thoughtful ingredient selection and meticulous brewing techniques can elevate a simple beverage into a masterpiece. His insights inspire homebrewers and professionals alike to explore new dimensions in their craft, fostering a community dedicated to pushing boundaries and celebrating the diversity of flavors in every batch.