This taproom favorite, formally known as McPeake's Nitro Irish Stout, utilizes authentic Irish Malts to deliver notes of chocolate and roast that are elevated by a dose of nitrogen.

Lawson's Finest Nitro Stout

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Inspired by days on the slopes and nights by the fire, All Out is a delightfully smooth and soul-warming stout. Each sip delivers a silky, full-bodied mouthfeel and pleasantly toasty finish, along with delicate notes of coffee and bittersweet chocolate.

In a large pot, heat 3 gallons (11.4 liters) of water to around 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt to the water. Stir well to combine.

Prepare the Mash

Maintain the temperature at around 150°F (65°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Mash Rest

After mashing, sparge the grains with an additional 3 gallons (11.4 liters) of water heated to 170°F (77°C) to extract as much sugar as possible.

Sparging

Bring the collected wort to a boil. Once boiling, add the Bittering Hops and boil for 60 minutes.

Boil the Wort

With 15 minutes left in the boil, add the Flavor Hops.

Add Flavor Hops

With 5 minutes left in the boil, add the coarsely ground coffee and cocoa powder to the wort.

Add Coffee and Cocoa

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the yeast.

Pitch the Yeast

Seal the fermenter with an airlock and let it ferment in a dark, temperature-controlled environment for about 1-2 weeks, or until fermentation is complete.

Fermentation Process

Once fermentation is complete, dissolve the priming sugar in 2 cups of boiling water, then cool it and add it to the fermenter.

Prepare for Bottling

Bottle the beer using sanitized bottles and caps. Allow the bottles to carbonate for 1-2 weeks at room temperature.

Bottle the Beer

Pale Malt

Crystal Malt (60L)

Roasted Barley

Chocolate Malt

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., East Kent Goldings)

Stout Yeast (e.g., Irish Ale Yeast)

Coffee (coarsely ground)

Cocoa Powder

Priming Sugar (for bottling)

All Out Extra Dark

Hazzy IPA

IPA S

Bonne Femme Honey Wheat Ale

Lofty

Dashi

Make All Out Extra Dark Recipe in just 3h . Inspired by days on the slopes and nights by the fire, All Out is a delightfully smooth and soul-warming stout. Each sip delivers a silky, full-bodied mouthfeel and pleasantly toasty finish, along with delicate notes of coffee and bittersweet chocolate.

All Out Extra Dark Recipe

Descriptors

Tasting Notes

Food Pairings

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