By David Jensen, Craft Beer Expert for Menuism.com | Photo credit: David Jensen
As winter draws near and the weather gets cold, many beer drinkers are drawn to the appeal of something richer, darker, stronger and more complex. For many, stout fits the bill perfectly. For others, stout is a year-long staple. Regardless of the time of year, there is no doubt that this centuries-old style has a broad appeal for its rich texture, roasty aroma, and malty -- sometimes sweet -- flavor. In fact, in April 2011, the Brewers Association reported that stout was the fastest-growing style of beer, outpacing both pilsner and IPA.
One of the most common stouts on the market today is Guinness. If you've had this beer, then you're familiar with the creamy mouthfeel and full-bodied texture. Although it seems heavy, Guinness is a relatively light beer weighing in at roughly 4 percent alcohol by volume. The creamy, heavy feeling comes from being gassed with nitrogen instead of carbon dioxide. Furthermore, Guinness is merely a single example of one style of stout. The world of stout is far broader and more delicious than any single example. Today there's a wide variety of stouts, including oatmeal stout, milk stout, dry stout, imperial stout, bourbon barrel-aged stout, cherry stout, chocolate stout, coffee stout and oyster stout.
The history of stout actually begins with porter, which was first introduced around 1722. In those days, porter was a ruby red or brown beer, made with brown malt that was roasted over a fire, which made the malt smoky and a few kernels pop like popcorn. It was a popular style among the working class, particularly porters, who carried heavy loads of dry goods from warehouses to markets -- thus the name "porter."
Around the same time, in the early 1700s, "stout" was used to describe any beer as strong with a higher alcohol content, bolder taste and a darker color (due to the use of more malt). Consequently, a stout porter was a stronger, slightly darker porter. Likely as early as 1820, brewers began to drop "porter" and started to produce a product known as stout, the predecessor to the modern stout. Around the same time, black malt was invented, enabling brewers to create truly black beer, further indoctrinating the term "stout" into the English beer lexicon to mean darker and stronger.
The history of stout actually begins with porter, which was first introduced around 1722. In those days, porter was a ruby red or brown beer, made with brown malt that was roasted over a fire, which made the malt smoky and a few kernels pop like popcorn. It was a popular style among the working class, particularly porters, who carried heavy loads of dry goods from warehouses to markets -- thus the name "porter."
Around the same time, in the early 1700s, "stout" was used to describe any beer as strong with a higher alcohol content, bolder taste and a darker color (due to the use of more malt). Consequently, a stout porter was a stronger, slightly darker porter. Likely as early as 1820, brewers began to drop "porter" and started to produce a product known as stout, the predecessor to the modern stout. Around the same time, black malt was invented, enabling brewers to create truly black beer, further indoctrinating the term "stout" into the English beer lexicon to mean darker and stronger.
The history of stout actually begins with porter, which was first introduced around 1722. In those days, porter was a ruby red or brown beer, made with brown malt that was roasted over a fire, which made the malt smoky and a few kernels pop like popcorn. It was a popular style among the working class, particularly porters, who carried heavy loads of dry goods from warehouses to markets -- thus the name "porter."
Around the same time, in the early 1700s, "stout" was used to describe any beer as strong with a higher alcohol content, bolder taste and a darker color (due to the use of more malt). Consequently, a stout porter was a stronger, slightly darker porter. Likely as early as 1820, brewers began to drop "porter" and started to produce a product known as stout, the predecessor to the modern stout. Around the same time, black malt was invented, enabling brewers to create truly black beer, further indoctrinating the term "stout" into the English beer lexicon to mean darker and stronger.
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David Jensen is based out of San Francisco and is the primary writer and photographer for Beer 47, a blog focused on craft beer, beer events, cooking with beer and homebrewing. In addition to the blog, you can frequently find David on Twitter as @beer47, tweeting interesting news and sparking up conversations about craft beer while sipping his favorite Double IPA. By day David is a software engineer for a small Internet company.
By David Jensen, Craft Beer Expert for Menuism.com | Photo credit: David Jensen
As winter draws near and the weather gets cold, many beer drinkers are drawn to the appeal of something richer, darker...
By David Jensen, Craft Beer Expert for Menuism.com | Photo credit: David Jensen
As winter draws near and the weather gets cold, many beer drinkers are drawn to the appeal of something richer, darker...
Deschutes Obsidian Stout is almost as fabulous as Deschutes Black Butte Porter. Mmmmmmm. Deschutes is my favorite brewery in the world....Ommegang is a close second, tied with Guinness, of course.
alaskan: Deschutes Obsidian Stout is almost as fabulous as Deschutes Black
I didn't like beer at all the first few times I tried it. Then a friend of mine shared some Guinness with me that he had pilfered from his dad. I liked it -- a lot.
Two of my favorites are:
Dogfish Head Chicory Stout
Stoudts Fat Dog Stout
BoFo: I didn't like beer at all the first few times
Stouts and Porters are my absolute favorite between the months of November and March. Its cold, windy and snowy here. Thereis nothing like pouring a nice thick, full dark beer, a bowl of chili, my wife and watching a black and white movie in the middle of winter.
tonrunner: Stouts and Porters are my absolute favorite between the months
If you want something dark and roasty like a stout but hoppy like an IPA, you should try black ale, which is also known as Black IPA, India Black Ale (IBA), or Cascadian Dark Ale (CDA).
beer47: If you want something dark and roasty like a stout
the stouts and porters have a very individualized taste unlike plain old beer where pilsners, ales and lagers have close to the same flavor here in the usa..
there is something they call a porter here in the usa. does anyone know the difference between it and a stout or are they the same. the two that i have had are black and seem to have a higher alchohol content but they were served in a glass at a restaurant so i don't know much about them.
yappnmutt: the stouts and porters have a very individualized taste unlike
Having discovered Russian Imperial Stouts, we found a really good one called Dark Truth
(not sure of brewing co.) -- in Omaha, Nebraska of all places. And our own Alaska Brewing
Co. in Juneau, AK has recently premiered their Russian Imperial Stout, Perseverance Ale.
Not sure if it's available outside the state, but it's excellent. In a pinch tho, Old Rasputin
will do. I kind of like the 'bite', although my husband prefers a smoother beer. One of these
days, he's just going to have to go for brewing his own . . .
nikanj: Having discovered Russian Imperial Stouts, we found a really good
Yes, Dark Truth is good -- it's from Boulevard Brewing Company in Kansas City, MO. Obsidian is easy to find in Alaska and pretty darn good -- best on tap if the bar keeps their lines clean.
Sam Adams Cream Stout is really excellent, too; which honestly surprised me coming from Sam Adams!
alaskan: Yes, Dark Truth is good -- it's from Boulevard Brewing
Dark Lord from 3 Floyds Brewery. I live a couple miles from there and it is only available 1 day out of the year. It is considered one of the BEST beers in the world.
I like the Old Rasputin. Have any of you ever had FOUNDERS Breakfast Stout?
mmmmmmmmmmm.
tonrunner: Dark Lord from 3 Floyds Brewery. I live a couple
Old Rasputin and FBS are both better than regular Dark Lord in my opinion, way too sweet/under-attenuated. The barrel treatments of Dark Lord I've tried are better, as the barrel aging plays well with the sweetness.
Moosington: Old Rasputin and FBS are both better than regular Dark
Two of my favorites are:
Dogfish Head Chicory Stout
Stoudts Fat Dog Stout
there is something they call a porter here in the usa. does anyone know the difference between it and a stout or are they the same. the two that i have had are black and seem to have a higher alchohol content but they were served in a glass at a restaurant so i don't know much about them.
(not sure of brewing co.) -- in Omaha, Nebraska of all places. And our own Alaska Brewing
Co. in Juneau, AK has recently premiered their Russian Imperial Stout, Perseverance Ale.
Not sure if it's available outside the state, but it's excellent. In a pinch tho, Old Rasputin
will do. I kind of like the 'bite', although my husband prefers a smoother beer. One of these
days, he's just going to have to go for brewing his own . . .
Sam Adams Cream Stout is really excellent, too; which honestly surprised me coming from Sam Adams!
I like the Old Rasputin. Have any of you ever had FOUNDERS Breakfast Stout?
mmmmmmmmmmm.