The winning oatmeal stout of the 2004 World Beer Cup, this smooth, indulgent stout is rich, yet easy to drink.
Troy and North Hoosick
The Columbia County brewery’s winter stout is this 8.5% imperial brewed with chocolate, lactose, and cold-brew coffee for a rich, aromatic taste.
At Mike Kraai’s new Warwick brewery, malted and flaked oats go into this quaffable, medium-bodied, 5.2% stout layered with coffee and malt.
One of the Hudson Valley’s OG brews, Keegan’s award-winning, silky milk stout was dubbed one of the “Top Ten Stouts in North America” by The New York Times.
After a massively popular run at Mill House’s pub, this 14.5% cookie stout, brewed in collaboration with Cardoso Cookies, is now available in bottles (while supply lasts).
For its nutty, coffee-rich stout, Rip Van Winkle goes hyper-local, using Hudson Valley Malt’s roasted barley and Ethiopian coffee from Kingston-based Monkey Joe Roasting Company.
A classic Irish stout, this Beacon brew gets its Guinness-esque texture via a nitrogen tap that results in an ultra-creamy, smooth, luxurious pour.