The brewery scene in suburban Cincinnati has seen a surge of excellence, particularly with Third Eye Brewing. Under the guidance of co-owner and head brewer Kelly Montgomery, this craft brewery has mastered the art of creating rich, flavorful stouts that have earned numerous accolades. The brewery’s success lies in its meticulous approach to recipe planning, ingredient selection, and brewing techniques. Over the past few years, Third Eye has garnered multiple medals at prestigious events like the Great American Beer Festival and World Beer Cup. This article explores the key strategies and methods behind their triumphs.

The Art of Crafting Rich and Flavorful Stouts

Montgomery's expertise in developing indulgent yet balanced stouts is unparalleled. His method involves carefully selecting malts and adjuncts to achieve the desired flavor profile. By incorporating elements such as flaked wheat and oats, he ensures a smooth mouthfeel and excellent head retention. Additionally, he emphasizes the importance of adjusting the malt base to accommodate various flavor additions, maintaining lactose balance, and using dry malt extract to enhance body in imperial stouts.

Montgomery delves into the nuances of malt selection, explaining how specific types and percentages can create different effects. Chocolate rye and chocolate wheat are highlighted as secret weapons for adding depth and complexity. He also discusses the role of roast malts and how they mellow with age, necessitating adjustments during the brewing process. Furthermore, he covers the use of maltodextrin to support high finishing gravity and the perceived bitterness from roast malts and cocoa nibs. Freshly roasted cocoa nibs and vanilla extract play crucial roles in enhancing chocolate flavors, while fresh beans and cold-brew extracts elevate coffee stouts.

Innovative Techniques and Adjuncts for Distinctive Flavors

Beyond traditional brewing methods, Montgomery introduces innovative techniques to infuse unique flavors into stouts. Spices for pumpkin and chai stouts are carefully chosen and incorporated through a spice slurry for consistent taste. Water profiles, pH levels, and mash temperatures are meticulously controlled for optimal results. Fermcap is utilized to manage fermentations, especially in big stouts, ensuring smooth and efficient processes.

To further enhance flavors, Montgomery employs various methods for adding adjuncts on the cold side. For example, pumpkin-pie spices are added both during whirlpooling and in the brite tank for deeper flavor integration. Yeast slurries are pitched to ferment imperial stouts effectively. Barrel aging considerations are also discussed, along with the use of specialized equipment like the “Flavor Blaster 2000” for extra flavor infusion. These techniques collectively contribute to the exceptional quality and distinctiveness of Third Eye Brewing's stouts.