Stout

Stout is a dark beer style that derives its color and flavor from roasted malts, typically barley. It is an ale, fermented with top‑fermenting yeast, and encompasses a range of strengths and sweetness levels. Common descriptors include roasted, coffee-like, and chocolatey notes, often with a fuller body than pale ales.

Originating in 18th‑century London as a stronger version of porter, the term stout originally meant "strong." The style evolved into several subcategories, with Irish stout such as Guinness becoming widely associated with the name, while other regions developed drier or sweeter variants.

Substyles commonly encountered include dry stout, which emphasizes roasted bitterness; milk stout (or sweet stout), which uses lactose to add body and sweetness; oatmeal stout, which includes oats for a fuller mouthfeel; and foreign extra stout, a hoppier, fuller-bodied form. Imperial or double stouts are higher‑alcohol variants.

Brewing uses barley malt and dark malts such as roasted barley to develop color and roasty flavors. Hops provide bitterness to balance malts. Some modern stouts incorporate adjuncts like lactose or oats; others feature added flavors such as coffee, chocolate, vanilla, or spices.

Typical alcohol by volume ranges from about 4% to 7% for standard stouts, with imperial styles exceeding 9% in many cases. Stouts are commonly poured in pint or tulip glasses and paired with chocolate desserts, smoky dishes, or grilled foods.

Regional variations exist across Ireland, the United Kingdom, and North America, reflecting differences in malt roasts and hop levels. Stout remains a broad category within the broader family of ales, rather than a single uniform style.