Stout Vs Ale Beer: Understanding The Key Differences

Beer is broadly categorised into two types: ales and lagers. Ales are created through top fermentation, where yeast ferments at warmer temperatures and rises to the top of the liquid as it ferments, giving the ale a sweet flavour. Ales are normally brewed at temperatures ranging from 15 to 25 degrees Celsius. Lagers, on the other hand, are fermented at cooler temperatures, and the yeast settles at the bottom of the liquid. Ales have a higher tolerance for alcohol than lagers. Stouts are a type of ale, known for their dark, heavy and rich flavour, often flavoured with dark fruits, chocolate or coffee. Ales, on the other hand, are lighter in colour and have a fruity, hearty and robust taste.

Ale and lager are the two main types of beer

All beer falls into one of two categories: ale or lager. This classification is based on the fermentation technique and yeast used in brewing, rather than colour, flavour, or alcohol strength. Ales are fermented with top-fermenting yeast at warm temperatures (60˚–75˚F), while lagers are fermented with bottom-fermenting yeast at cold temperatures (35˚–55˚F). Ales can generally ferment and age in a shorter period of time (3-5 weeks) compared to lagers, which can take up to 6 to 8 weeks due to their cold fermentation process.

The birth of the Pilsner style in the 1800s introduced much of the world to lagers. Before this, virtually all beer was ale since yeast was not known as an ingredient, and cold fermentation would have been challenging. Today, both ales and lagers can be produced with relative ease. However, in the current craft beer market, ales are typically more common among craft brewers due to the shorter production time.

The distinction between ale and lager yeast lies in their genetic differences and optimal fermentation temperatures. Ale yeast tends to ferment at warmer temperatures, which increases the rate of fermentation and carbon dioxide production, contributing to the yeast rising to the top during fermentation. In contrast, lager yeast ferments at colder temperatures, slowing down the fermentation process and producing less foaming.

While the fermentation technique and yeast used are the primary distinguishing factors, there are also taste differences between ales and lagers. Colder fermentation temperatures result in fewer aromatic compounds produced by the yeast, giving lagers a 'cleaner' taste that allows the malt and hops to be more noticeable. Ales, on the other hand, tend to have strong fruity and spicy flavours that balance out the malt and hops.

Ales are fermented with top-fermenting yeast at warm temperatures

The warm fermentation process is a defining characteristic of ales and sets them apart from lagers, which are fermented at colder temperatures, typically between 35°F and 50°F (1.6°C and 10°C). Lagers rely on bottom-fermenting yeasts that sink to the bottom of the fermenting tank.

Ales are known for their rich, full-bodied flavours. They are often associated with craft breweries due to their shorter fermentation time and reduced costs compared to lagers. Ales encompass a wide range of beers, including stouts, IPAs, and saisons.

Stouts, a type of dark beer, are typically fermented at warm temperatures like other ales. However, stouts have a distinct flavour profile characterised by coffee, chocolate, and sometimes hazelnut notes. They are often less sweet than porters, another type of dark ale, and usually feature a bitter coffee taste from the addition of unmalted roasted barley.

Stouts are a type of dark beer

Stouts are characterised by their dark brown to black colour, and they often feature a bitter coffee taste. This comes from the unmalted roasted barley that is added to the wort. They are also known for having a thick, creamy head. Stouts are generally warm-fermented and can be dry or sweet. The most famous stout is Ireland's Guinness, but other examples include Murphy's and Beamish, which are both owned by Heineken.

There are several types of stouts, including dry stout, oatmeal stout, milk stout, and imperial stout. Dry stouts, also known as Irish stouts, have a drier taste than English and American stouts, which tend to be sweeter. Oatmeal stouts include a proportion of oats, usually a maximum of 30%, added during the brewing process. Milk stouts, also called sweet stouts or cream stouts, contain lactose, a sugar derived from milk, which adds a sweet taste. Imperial stouts, also known as Russian imperial stouts, are stronger stouts that originated in the 18th century and are usually over 9% ABV.

Stouts were first brewed in London in the early 1700s

Within a few decades, porter breweries in London had grown "beyond any previously known scale". Large volumes were exported to Ireland and by 1776 it was being brewed by Arthur Guinness at his St. James's Gate Brewery. In the 19th century, the beer gained its customary black colour through the use of black patent malt, and became stronger in flavour.

The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. The expression "stout porter" was applied during the 18th century to strong versions of porter. Stout still meant only "strong" and it could be related to any kind of beer, as long as it was strong. For example, in the UK it was possible to find "stout pale ale". Later, stout was eventually associated only with porter, becoming a synonym of dark beer.

Because of the huge popularity of porters, brewers made them in a variety of strengths. The beers with higher gravities were called "Stout Porters". There is still division and debate on whether stouts should be a separate style from porter. Usually, the only deciding factor is strength.

Stouts have a bitter coffee taste

Stouts are a type of dark beer, generally warm-fermented, and can be further categorised into dry stout, oatmeal stout, milk stout, and imperial stout. They are characterised by a thick, creamy head and a bitter coffee taste, which comes from the addition of unmalted roasted barley to the wort.

The flavour of stouts is often reminiscent of coffee, chocolate, licorice, and even hints of hazelnut. These flavours lend themselves well to the consistency of the stout beer, which is typically more creamy, silky, and full-bodied than other beers. The bitterness of stouts is attributed to the roasting process of the barley, which also contributes to the dark colour associated with this style of beer.

The term "stout" was originally used to describe a stronger version of porter beer, known as "stout porter". Over time, the term "stout" evolved to refer specifically to dark beers with a strong flavour. While the history and development of stout and porter are intertwined, stout has become a distinct style, known for its unique flavour profile and appearance.

The bitterness of stouts is an essential aspect of their character. The roasting process of the barley used in their production imparts a distinct bitter flavour that complements the other flavours present in the beer. This bitterness is also a defining characteristic that differentiates stouts from other types of beer, such as IPAs, which are known for their hoppy bitterness.

The coffee-like flavour of stouts is a result of the roasting process of the barley, which imparts a deep, complex flavour. The use of roasted barley in stouts adds depth and complexity to the beer, resulting in the distinctive bitter coffee taste that is beloved by stout enthusiasts.

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