Peter B's Brewpub Head Brewer Justin Rivard Talks Stouts Without Borders

We spoke with Peter B's Brewpub Head Brewer Justin Rivard about Stouts Without Borders.

BC: Who came up with this beer’s recipe?
I came up with this recipe; however, it's a mix of an Irish stout recipe I used to brew with a few additional specialty malts. I've worked at a number of breweries that use English malt, and I knew this style would really showcase what English malt has to offer. I used a bit of Briess Extra Special malt as well, which helps with complexity. 

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
Probably the flavor and the finish. The hop I used exhibits a very woodsy, or lightly herbal flavor and aroma, which pairs well with the bitter chocolate, roastiness and burnt caramel flavors. The hop rides through the whole beer, complementing the flavor and keeping the beer from being too sweet. It's like having a s'more while standing downwind from a campfire.

BC: Where does this beer’s name come from?
I'm a goofy wordsmith type of guy, so when we came to naming an "Extra Foreign Stout," I started thinking about what I thought of as foreign. A wordplay on Doctors without Borders - Stouts without Borders had a fun ring to it.

BC: Can you describe this beer in 10 words or less?
Burnt marshmallow, toffee aroma, caramel, cacao nib flavor, woodsy finish.

BC: Do you know a story – or have a personal story – that revolves around this beer?
In terms of the story behind this beer, I wanted to make an incredibly solid and approachable stout, that had some complexity to it. A beer that the older generation of drinkers and even brewers would tip their hat too. I enjoy some of the newer pastry-style stouts, but I often feel let down - there are too many competing flavors or over-the-top sweetness that takes away from the "stoutiness" of the beer. I am not a huge fan of lactose- I think layering malts can achieve the same sweetness, without making you feel stuffed after drinking two of them.

Read Review