Stouts

Stout is a dark beer style that evolved from porter and is defined by its roasted malt character, which gives color ranging from deep brown to black and flavors such as coffee, chocolate, and caramel. Most stouts are ales, brewed with top-fermenting yeast, though some modern examples employ hybrid approaches or unusual ingredients.

Common substyles include dry stout, often linked with Ireland and noted for a pronounced hop bitterness and a dry finish; oatmeal stout, which uses oats to enrich body and mouthfeel; milk stout, which incorporates lactose to add sweetness; and imperial or Russian imperial stout, a higher-alcohol, intensely roasted version. Other regional variants emphasize different roast levels or sweetness.

Historically, the term stout originally described stronger porters in 18th-century Britain. The style gained prominence in Ireland and Britain, with iconic brands such as Guinness contributing to its popularity. Through the 19th and 20th centuries, stout spread globally, and the craft beer movement of recent decades has expanded the range of flavors and aging options, including barrel-aged examples.

Typical characteristics include a dark appearance and aromas of roasted barley, coffee, and chocolate. They can be dry or sweet, with varying bitterness. Standard stouts commonly fall in the 4–6% ABV range, while imperial versions often exceed 8% ABV. They are commonly served in a pint or chalice and pair well with desserts, chocolate, and savory dishes.