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Bourbon


Most Used In:

Style Recipes Avg. Usage Usage Range
Russian Imperial Stout241%1% - 89%
Imperial Stout222%3% - 90%
Robust Porter161%2% - 84%
American Porter153%11% - 84%
Wood-Aged Beer78%29% - 100%
Sweet Stout43%3% - 17%
American Stout412%7% - 71%
Foreign Extra Stout416%18% - 100%
American Stout47%2% - 77%
Dry Stout318%25% - 100%
Wood-Aged Beer317%20% - 75%
Baltic Porter312%2% - 89%
Oatmeal Stout315%32% - 50%
Holiday/Winter Special Spiced Beer36%12% - 25%
American Brown Ale211%7% - 37%
Old Ale227%30% - 80%
Oatmeal Stout238%50% - 100%
Old Ale29%9% - 25%
American Barleywine22%1% - 9%
Belgian Dubbel245%78% - 100%
Specialty Wood-Aged Beer224%15% - 83%
Spice, Herb, or Vegetable Beer25%8% - 11%
Brown Porter218%11% - 61%
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