Stout

What is Stout ale?

Stout is a British beer style that originated in the 19th century. At that time, Porter was the most popular type of beer in England. Over time, customers grew to prefer stouter “stronger” Porters. Eventually “Stout Porter” became known simply as Stout. Ireland quickly fell in love with the style yet diverged from the traditional English recipes by placing greater focus on darker malts and unmalted roasted barley. The growing popularity of Stout inspired recipe variations which in turn resulted in several different subcategories of Stout. Higher alcohol and more generously hopped Stouts that were exported to Russia became known as Imperial Stouts. Some brewers added oatmeal to their Stout recipes, resulting in a softer and smoother style of Stout. Others added lactose (milk sugar) for additional body and sweetness. Interest in Stouts (other than iconic Irish examples like Guinness) faded during the 20th century, but American craft breweries such as Sierra Nevada revived interest in the style beginning in the early 1980s. Early American examples featured American grown hops from the Pacific Northwest and were hoppier than traditional English Stouts. Modern American examples tend to be sweeter and often utilize brewing adjuncts for additional flavors and aromas.

How is Stout brewed?

Deeply caramelized and roasted malts are key to the production of Stout. As Irish brewers adopted the style, the use of unmalted roasted barley also became a signature ingredient. Stout is fermented at warm temperatures with ale yeast, with English strains imparting some additional fruity flavor and aroma. Originally a malt centric style, traditional Stouts featured UK hop varieties for a touch of balancing bitterness. Classic American Stouts are often more heavily hopped, typically with American hop varietals, for more pronounced hop bitterness. Some craft brewers utilize brewing adjuncts such as vanilla, coffee, spices, peppers, etc. to add additional flavors and aromas to Stouts.

What does Stout look and taste like?

Stout is dark brown to black in color and sometimes displays ruby or garnet-colored highlights. The mixture of malt and unmalted roasted barley used to brew Stout delivers roasty flavors reminiscent of coffee and dark chocolate. Dry Irish Stouts are jet black in color, yet often surprisingly light in body. Nitrogenated versions feature thick and creamy foam and a silky-smooth mouthfeel. American Stouts sometimes feature generous additions of American grown hops. As such, these Stouts offer citrusy and piney hop bitterness alongside dark chocolate and coffee-like flavors.

What beer styles is Stout similar to?

Porter - consider the adage, all Stouts are Porters, but not all Porters are Stouts. Be it appearance, aroma, or flavor, there are numerous similarities between Porter and Stout. Porter is typically not as roasted or bitter as Stout. Porters are typically more brown than black in color and deliver more caramelized malt character than Stouts. Depending on the type of Stout, Stouts are often drier and sometimes more heavily hopped, especially when compared to classic English style Porters. There are of course some exceptions, most notably Milk Stouts which are sweetened with lactose. While both Porter and Stout is made with roasted malts, the percentage of heavily roasted and/or unmalted roasted barley is generally higher in Stouts.

What kind of foods does Stout pair well with?

Stout pairs well with a wide variety of foods, especially grilled or roasted meats and veggies. Stout complements chilis and stews, where it is sometimes incorporated as an ingredient. Try serving Stout alongside stronger flavored cheeses such as blue and aged cheddar. Stout also pairs famously well with shellfish, especially oysters. Given the chocolate and coffee character of the dark malts used to make Stout, sweeter Stout sub styles such as Milk Stout pairs well with dessert, especially desserts featuring chocolate.

What are the best and most popular Stout ales?

We carry several delicious examples of Stout - from classic British to American craft, and of course, the iconic dry Irish Stouts.