The best ranked stouts from each state

Welcome to the United States of stouts.

A week after investigating the top rated India pale ales, the 50 states tour of craft beer continues with a look at America’s favorite stouts. The top stout of each state is assembled by comparing consumer ratings on BeerAdvocate, RateBeer and Untappd websites.

Let the debate begin on the question of whether these are actually the best from each state.

Alabama: Birmingham’s Good People Brewing Co. makes a 13 percent ABV Russian imperial stout called El Gordo. The beer was part of the brewery’s Bearded Reserve series.

Alaska: Anchorage’s Midnight Sun Brewing Co. makes a 12 percent ABV imperial stout called Berserker. The ale part of the brewery’s Alaska’s Most Wanted series is brewed with maple syrup and molasses, and is aged in oak bourbon barrels.

Arizona: Scottsdale’s Papago Brewing makes a 5 percent ABV Irish coffee milk stout called Elsie’s. The brewery started in 2001 as a bottle shop and homebrew supply store.

Arkansas: Rogers’ Ozark Beer Co. makes a 10 percent ABV imperial cream stout BDCS. The brewery takes its year-round cream stout and aged it for seven months in oak bourbon barrels.

California: Paso Robles’ Firestone Walker Brewing Co. makes a 14 percent ABV Russian imperial oatmeal stout called Parabola. The beer part of the brewery’s Proprietor's Vintage Series is aged for eight months in bourbon barrels.

Colorado: Longmont’s Oskar Blues Brewery makes a 10 percent ABV imperial stout called Ten Fidy. The beer is a seasonal release every fall and available in cans.

Connecticut: Woodbridge’s New England Brewing Co. makes an 8 percent ABV imperial stout called Imperial Stout Trooper. The beer uses a blend of seven different malts.

Delaware: Milton’s Dogfish Head makes an imperial stout annually that ranges between 15 percent to 20 percent ABV called World Wide Stout. The beer was first released in 1999.

Florida: Tampa’s Cigar City Brewing makes an 11 percent ABV imperial stout called Hunahpu’s. The beer released annually on the second Saturday in March is named after a figure in Mayan mythology.

Georgia: Athens’ Terrapin Beer Co. makes a coffee oatmeal imperial stout called Wake-N-Bake. The beer that’s now a decade old is released annually every winter.

Hawaii: Waimea’s Big Island Brewhaus makes a 4 percent ABV stout called Irie Irish Breakfast. The beer uses coffee grown in Hawaii.

Idaho: Ponderay’s Laughing Dog Brewing makes an 11 percent ABV imperial stout called The Dogfather. The brewery and its beers are named after a yellow lab named Ben.

Illinois: Chicago’s Goose Island makes a 13 percent ABV imperial coffee stout called Bourbon County Brand. The beer is released annually every November.

Indiana: Munster’s 3 Floyds Brewing Co. makes a 15 percent ABV Russian imperial stout called Dark Lord. The beer is available one day a year every April, tabbed “Dark Lord Day” at the brewery.

Iowa: Decorah’s Toppling Goliath Brewing Co. makes a 12 percent ABV barrel-aged imperial coffee stout called Kentucky Brunch. The beer is aged in whiskey barrels.

Kansas: Lawrence’s Free State Brewing Co. makes a 9 percent ABV imperial stout called OWD Macs. The beer is aged in whiskey barrels.

Kentucky: Louisville’s Against the Grain Brewery makes an imperial smoked stout called Bo & Luke. The beer is aged in bourbon barrels.

Louisiana: Covington’s Abita Brewing Co. makes a 6 percent ABV milk stout called Macchiato Espresso. The beer uses Dolce espresso coffee beans.

Maine: Bar Harbor’s Atlantic Brewing Co. makes a 6 percent ABV Irish dry stout called Cadillac Mountain. The beer was originally made by Bar Harbor Brewing, which was acquired by Atlantic in 2008.

Maryland: Salisbury’s Evolution Craft Brewing Co. makes a 10 percent ABV Russian imperial stout called Rise Up. The beer is conditioned with organic coffee.

Massachusetts: Monson’s Tree House Brewing Co. makes an 8 percent ABV imperial stout called Good Morning. The beer uses locally tapped maple syrup.

Michigan: Grand Rapids’ Founders Brewing Co. makes an imperial stout called CBS (Canadian Breakfast Stout). The beer uses locally tapped maple syrup and is aged in bourbon barrels.

Minnesota: Minneapolis’ Surly Brewing Co. makes a 10 percent ABV Russian imperial stout called Darkness. The beer is released annually every October at a Darkness Day celebration.

Mississippi: Kiln’s Lazy Magnolia Brewing Co. makes an 8 percent ABV imperial stout called Black Creek Southern Style. Lazy Magnolia was founded in 2003 and is considered the state’s first brewery since prohibition.

Missouri: St. Louis’ Perennial Artisan Ales makes a 10 percent ABV imperial stout called Abraxas. The beer is conditioned with ancho chili peppers, cacao nibs, vanilla beans and cinnamon sticks.

Montana: Missoula’s Big Sky Brewing makes a 9 percent ABV imperial stout called Ivan The Terrible. Big Sky produces the most beer of any Montana brewery.

Story continues below.

Nebraska: Papillion’s Nebraska Brewing Co. makes an 11 percent ABV imperial stout called Black Betty. The beer part of the brewery’s Reserve Series is aged in whiskey barrels.

Nevada: Henderson’s Joseph James Brewing Co. makes a 9 percent ABV Russian imperial stout called Red Fox. The beer is aged in bourbon barrels for seven months.

New Hampshire: Hampton’s Smuttynose Brewing Co. makes a 10 percent ABV Russian imperial stout as part of its Big Beer Series. The beer is released annually every fall.

New Jersey: Ocean Township’s Kane Brewing Co. makes a 12 percent ABV imperial stout called A Night To End All Dawns. The beer is aged over a year in oak bourbon barrels.

New Mexico: Albuquerque’s Marble Brewing makes an 11 percent ABV imperial stout as part of its From The Wood series. The beer is aged in oak barrels.

New York: Brooklyn’s Evil Twin Brewing makes an 11 percent ABV imperial stout called Biscotti Break. The beer is named after the twice-baked cookie that’s often served with coffee and has roots in the Roman Empire.

North Carolina: Hickory’s Olde Hickory Brewery makes an 8 percent ABV imperial stout called The Event Horizon. The beer that’s released annually near the start of winter is made with honey and is aged in bourbon barrels.

North Dakota: Bismarck’s Laughing Sun Brewery makes a 5 percent ABV rye stout called Shallow Mud. The brewery launched in 2012 and was first discussed over poker games.

Ohio: Cleveland’s Great Lakes Brewing makes a 9 percent ABV Russian imperial stout called Blackout. The beer is named after a 2003 power outage.

Oklahoma: Tulsa’s Prairie Artisan Ales makes a 13 percent ABV imperial stout called Bomb!. The beer is aged on espresso, chocolate and vanilla beans, and ancho chile peppers.

Oregon: Bend’s Deschutes Brewery makes an 11 percent ABV imperial stout called The Abyss. The beer is aged for six months in oak wine barrels.

Pennsylvania: Easton’s Weyerbacher Brewing Co. makes an 11 percent ABV imperial stout called Sunday Morning Stout. The beer is aged in bourbon barrels and available annually every spring.

Rhode Island: Pawtucket’s Foolproof Brewing makes a 9 percent ABV Russian imperial stout called Revery. The brewery was initially known as High Jinx Brewing Co. but changed its name during a trademark dispute.

South Carolina: Mount Pleasant’s Westbrook Brewing makes a 10 percent ABV imperial stout called Mexican Cake. The beer ages it on cocoa nibs, vanilla beans, cinnamon sticks and habanero peppers and is released annually every May.

South Dakota: Rapid City’s Firehouse Brewing Co. makes an 11 percent ABV imperial stout called Smoke Jumper. The brewery is considered the oldest operating brewery in the state.

Tennessee: Memphis’ Wiseacre Brewing makes a 5 percent ABV milk stout called Gotta Get Up To Get Down. The beer uses Ethiopian coffee beans.

Texas: Houston’s Saint Arnold Brewing Co. makes a 10 percent ABV pumpkin imperial stout called Pumpkinator. The beer was originally released as part of the brewery’s Divine Reserve series.

Utah: Salt Lake City’s Epic Brewing Co. makes a 12 percent ABV imperial stout called Big Bad Baptist. The beer is conditioned with cocoa nibs and coffee, and is aged on whiskey barrels.

Vermont: Greensboro Bend’s Hill Farmstead Brewing makes a 10 percent ABV imperial stout called Damon. The beer is aged in bourbon barrels.

Virginia: Richmond’s Hardywood Park Craft Brewery makes a 9 percent Gingerbread stout. The beer released every winter uses local ginger and honey.

Washington: Seattle’s Fremont Brewing makes an 8 percent imperial oatmeal stout called Dark Star. The beer is released annually every January.

West Virginia: Thomas’ Mountain State Brewing Co. makes a 5 percent ABV oatmeal stout called Miner’s Daughter. The beer’s name pays homage to the region’s immigrant coal miners.

Wisconsin: Amherst’s Central Waters Brewing Co. makes an 11 percent ABV imperial stout called Seventeen. The beer was first released in January 2015 to commemorate the brewery’s 17th anniversary.

Wyoming: Jackson’s Snake River Brewing Co. makes a 6 percent ABV stout called Zonker. The beer has won four gold medals at the World Beer Cup.

About this series

The #Beer Insider is a series that looks at brewery trends and news around the country.

To stay up to date on beer news, follow www.facebook.com/sctimeslaxen.