ABV IBU SRM Suggested Serving Temperature:
5.6 24.5 43.9 50-55°F

Food Pairings: shellfish, smoked meats, spicy foods, barbequed beef, kielbasa, mole

Cheese Pairings: earthy (i.e., Camembert, Fontina), buttery (i.e., Brie, Gouda, Havarti, Swiss), well-aged Cheddar

Dessert Pairings: Chocolate, raspberries, cream

Stout One

Aptly named, Stout One was our first venture as a brewing company. The combination of malts, roasted barley, and rolled oats builds the foundation of what a stout should be – chocolaty, sweet, smoky, full-bodied. The conversion from simple to complex begins with earthy Fuggles hops and California Ale yeast accentuation. Charred whiskey oak and full Madagascar vanilla beans complete the ascension from earthy to ethereal, and adds the final assurance Stout One (and Four Saints Brewing Company) was meant to be.

History: It was during our first private tasting that Stout One was christened with its name. We had two versions of stout with similar recipes, but different experiences. For simplicity’s sake, we called one Stout One and the other Stout Two. Both were received fairly well at first. Then, as the evening went on, there were calls and requests for Stout One…many calls and requests. Seeing as it was the first beer we created together, the name stuck. The brew schedule we use today, other than increases in brewing efficiency, is the same as that first brew. After receiving an Honorable Mention at the Carolina Brewmasters’ Piedmont Brewer’s Cup, we think that was a wise choice.