Stout Beer: Exploring The Diverse Classifications And Flavors

Stouts are a type of dark beer, generally warm-fermented, and known for their robust flavours and creamy mouthfeel. While stouts are a type of ale, there are several styles of stout, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word stout for beer was in a document dated 1677, referring to its strength. Stouts are characterised by their dark colour, which comes from the use of unmalted roasted barley, and their robust flavours, which can include hints of coffee and chocolate. They typically feature mid-to-high alcohol levels and pair well with hearty dishes like roasted meats, stews, and rich desserts. One of the most well-known stouts is the Irish dry stout made popular by Guinness.

Characteristics of Stout Beer

Dry stout

The style evolved from attempts to capitalise on the success of London porters, but originally reflected a fuller, creamier, and stronger body. When a brewery offered both a stout and a porter, the stout was always the stronger beer. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.

The dryness of a dry stout comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. The water used typically has moderate carbonate hardness, and the beer is characterised by a thick, creamy, long-lasting, tan to brown-coloured head.

Some well-known examples of dry stouts include Guinness Draught Stout, O'Hara's Celtic Stout, Murphy's Irish Stout, and Beamish Irish Stout.

Oatmeal stout

One of the most well-known oatmeal stouts is Samuel Smith Oatmeal Stout, which has been described as a "world-class example of the style". It is characterised by its creamy, chocolaty flavour and smooth, full body. Other popular oatmeal stouts include Anderson Valley Barney Flats Oatmeal Stout, Firestone Walker Velvet Merkin, and Summit Brewing Company Oatmeal Stout.

Milk stout

The traditional milk stout is made with a typical stout base, which is mostly pale malts with specialty malts like caramel, chocolate, black patent, or roasted barley. The lactose adds fullness to the palate, and the low hop bitterness and flavour allow the malt and sugars to shine through. Adjuncts can be added for specialty flavours, with latte and dark chocolate being common additions.

Imperial stout

The term "imperial" is used to refer to a big beer, with a high ABV. The term is interchangeable with "double" or "strong" and can be applied to any style of beer brewed with extra grains and hops to increase the ABV. Imperial stouts are typically characterised by notes of dark fruits, roasted coffee, and bittersweet chocolate. They are often aged in bourbon barrels, which adds further complexity to their flavour profile.

American imperial stouts are the strongest in alcohol and body when compared to other stouts. They have an extremely rich malty flavour and aroma, with a full, sweet malt character. The bitterness in American imperial stouts can come from roasted malts or hop additions. American interpretations of the style often include additional ingredients such as vanilla beans, chilli powder, maple syrup, coffee, and marshmallows.

Irish stout

The style evolved from attempts to capitalise on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Irish stouts diverged from London single stout in the late 1800s, with an emphasis on darker malts.

Commercial examples of Irish stouts include Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, and O’Hara’s Irish Stout.

Frequently asked questions