Stout Season has officially arrived, and with the crisp air comes a craving for something a little richer in the glass. As the days grow shorter and the nights a bit cozier, there’s no better time to celebrate the bold, roasted flavors that define a great stout. We’re toasting the season with two house favorites: Old No. 38 Stout, our smooth and toasty Dublin Dry Stout, and Old Rasputin, our bold and brooding Russian Imperial Stout.

With International Stout Day coming up on November 6, it’s the perfect excuse to raise a glass, try something new, and maybe even cook up a stout-infused dish or plan a pairing to mark the occasion. We’re sharing the story behind our two signature stouts, plus pairing ideas and a hearty recipe to help you make the most of stout season on Stout Day and beyond.

Old No. 38 Stout: classic Dublin Dry

The very first North Coast brew ever poured at our Pub, Old No. 38 Stout has become a true staple in our lineup: a nod to tradition with a flavor that still feels fresh. Inspired by the classic Irish dry stout tradition, Old No. 38 delivers a firm body, smooth mouthfeel, and toasted character with subtle coffee notes. At 5.4% ABV [Alcohol by volume], it’s the kind of stout you can settle into without it settling into you. It’s also a great entry point for those new to dark beer, or for traditionalists who appreciate a stout that sticks to its roots without getting too heavy-handed.

This was the beer in the glass when legendary beer writer Michael Jackson visited us in our early Pub days, and it clearly made an impression. We’re proud to say Old No. 38 earned his high praise, “This is a wonderful ale. Possibly the best stout made in America”, he declared. Old No. 38 remains one of our most beloved brews, and a foundational part of our story. Want to know more about how it all started? Read our brewery story here.

Old Rasputin: The Bold Russian Imperial Stout with a Cult Following

This is not your starter stout. With its intense character and unapologetically rich flavor, Old Rasputin is a Russian Imperial Stout that’s made to be sipped and savored. It pours jet black with a dense, tan head. It immediately hits your taste buds with rich, roasty flavors, finishing with a lingering warmth that reminds you this one packs a punch.

At 9.0% ABV, it’s full-bodied, complex, and designed for slow enjoyment…whether you’re at the bar, by the fire, or deep into a cold night with nowhere you need to be. Old Rasputin tends to leave an impression, and it has developed a bit of a cult following wherever it goes. Fans seek it out year after year, and those who know, know.

Where Old No. 38 is light on its feet, Old Rasputin is deliberate and brooding. It’s the kind of beer that doesn’t just fill your glass but commands your attention.

Sweet, Savory, and Stout-Worthy Pairings

A beer as bold as Old Rasputin deserves food with some backbone: dishes and desserts that can hold their own next to its intense roasted malt, complex flavors, and warming finish.

Here’s what our brewmaster recommends:

• Hearty beef braises and stews: Think slow-cooked, rich dishes where the depth of the beer complements the deep umami of the meat. Perfect for a chilly evening.
• Rich desserts: Especially anything featuring chocolate, like a dark chocolate mousse or flourless chocolate cake. Cheesecake also makes an excellent match with Old Rasputin, with the stout’s bitterness cutting through the rich sweetness.
• Stout float: Pour Old Rasputin over a scoop of vanilla ice cream for a luscious float with adult-level complexity.
• A decadent pairing: At a showcase in London over a decade ago, Old Rasputin was paired with millionaire’s shortbread (that rich, layered treat of shortbread, caramel, and chocolate). The pairing stole the show then, and it’s still unforgettable now.

Whether you’re planning a Stout Day dinner on November 6 or just treating yourself to dessert with a side of decadence, Old Rasputin pairs best with bold flavors and a bit of indulgence.

Fall Recipe Highlight: Old No. 38 Stout Meat Pie

There’s something about a slow-braised, savory pie that just feels right in the heart of stout season, especially when it’s made with a beer as roasty and reliable as Old No. 38 Stout. Big thanks to MJ Meyer, friend of the brewery and one of our favorite local foodies, for capturing it so beautifully.

Ingredients:

Beef & Dredge

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 lbs boneless chuck roast, cut into 1-inch cubes
• Avocado oil (or other neutral oil), for browning

Vegetables & Flavor Base

• 1 white onion, diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, diced
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves

Liquids

• 1 & 1/2 cups Old No. 38 Stout
• 1 & 1/2 cups beef broth

Crust

• 1–2 sheets frozen puff pastry, thawed
• Egg wash (1 egg yolk beaten with 1 tablespoon cold water)

Instructions:

1. Brown the Beef
   Toss the beef cubes with flour, salt, and pepper. Heat about two tablespoons of oil in a dutch oven or other heavy bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
2. Sauté the Vegetables
   In the same pot, add a tablespoon of oil and the onion, carrot, celery and mushrooms. Cook 5–7 minutes, stirring occasionally, until softened and lightly browned. Add the garlic, tomato paste, and thyme, and cook for a minute longer.
3. Build the Stew
   Add the beef broth and Old No. 38 Stout to the pot, stirring to scrape up any brown bits. Add the meat back into the pot and stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook until beef is fork-tender, about two hours.
4. Assemble the Pies
   Set oven to 425°F (220°C). Strain the beef stew over a bowl and reserve the liquid. Set the beef and vegetables aside and allow to cool enough to handle. Once cool, divide beef and vegetables among four 12 oz ramekins. Add enough reserved liquid to reach just below the top of the filling.
5. Top with Puff Pastry
   Brush the rims of each ramekin with egg wash. Cut puff pastry to fit the tops of the ramekins with a little overhang and lay over filling, pressing edges to seal. Brush tops with egg wash and cut a small slit in the center for steam to escape.
6. Bake
   Place dishes on a baking sheet. Bake 20–25 minutes at 425°F (220°C), or until pastry is puffed and evenly golden brown. Serve hot, ideally with a pint of Old No. 38 Stout for the perfect pairing.

Whether you’re planning a full Stout Day feast or just sipping something dark by the fire, there’s no wrong way to celebrate the deep, roasted magic of this style. From your glass to your plate, we’ve got everything you need to enjoy stout season right. So raise a toast with us to the start of fall, and don’t forget to celebrate International Stout Day on November 6. Cheers!