Beer · Style · Short entry
Stout
Stout began as 'stout porter', the stronger version of London porter, and became a separate style in the late nineteenth century. Irish dry stout, popularised by Guinness, is the best-known form.
Character
Black, roasty, often dry; strengths range from light draught stouts to imperial stouts above 8 %.
From porter to stout
In eighteenth-century England "stout" described a stronger, fuller version of any beer, not a style. In nineteenth-century London the strongest porters were sold as "stout porter"; as ordinary porter fell from favour in the late 1800s, the name shortened to stout. Guinness began brewing only porter in 1799 and a "stouter kind of porter" around 1810; Irish stout then diverged from the London type, with more dark malt and roast barley. Draught Irish stout is light in alcohol, rarely above about 4 %. Other branches include oatmeal, milk (sweet) and imperial stouts.
How it connects
Style
- offspring of Porter
Recipe
- pairs with Irish stew
