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Stout
- Originated in 18th century Britain as a stronger, darker version of porter
- Known for a very dark color, creamy mouthfeel, and coffee-like roasted barley flavors
- The use of roasted unmalted barley contributes coffee and chocolate notes
- Tend to be higher in alcohol, with ABVs typically between 4-8%
- Originally were sweeter and less bitter, but evolved to have more hop bitterness to balance the malt
- Prominent styles include dry Irish stout like Guinness, sweet or milk stouts, oatmeal stouts, and imperial stouts
- Irish dry stouts use roasted barely to give a distinctive burnt flavor with moderate bitterness
- Milk/sweet stouts add unfermented lactose for sweetness and creamy texture
- Oatmeal stouts add oats for a silky texture and light oatmeal flavor
- Imperial stouts are stronger in alcohol with more dark fruit, spice, and molasses flavors
- Low carbonation gives a creamy, thick mouthfeel rather than bubbles
- The dark color comes from roasted barley, not from a higher alcohol content
- Pair well with rich foods like roast meat, chocolate, smoked cheeses
- Popular among craft beer circles for their rich, complex flavors
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