Originally Posted by DougK
I've seen a recipe using natural peanut butter that they skimmed the oil off of for several months, but I think pb2 looks to be the way to go.
I've seen the natural peanut butter too.. But it seems way more difficult. and I would put money on it that they still have a tough time getting a head to hold well.
Milk chocolate is also terrible for beers. I'm not a master chocolateer
but I know it's got a ton of oil/sugar/non-cocoa things in it.
So while I would love some peanut butter cup stout right now, I think the way to make a good one is just put the flavors together separately from the malt bill and ingredients that won't hurt the beer. Fat free this way too!