STOUTS

Stouts and their history:

We like stouts. And we think some should brew a stout, and then call it Stouty McStout Face. It would be a stout load of fun. Sorry for our terrible patter, but you know you giggled on the inside.

Stouts are a great style, but they’re often underappreciated.

To understand stouts, you first need to understand porters.

We won’t go into too much detail, but a porter is classified as a dark brown ale. Also, it is typically sessionable in abv- about 4.5-5.5% abv.

Back during the 1700s, porter was a very popular style of beer, but stout didn’t exsist necessarily as a style. However, it was used as an adjective to describe any style of beer that was darker, more robust, and higher in abv as the beer it was describing.

For example, brewers started making a stout that was darker, higher than 5.5% abv, and bolder in flavour. This beer was known as stout porter.

The flavour, and variation of the style:

Over the years, the porter was eventually dropped off, and the style was called stout.

In terms of flavour, the beer style can really vary. Depending on how they’re brewed, a stout can taste like coffee, raisons, toffee, caramel or even bonfire.

We prefer the more fruity, caramel, and toffee ones.

Just like other styles of beers, stouts have a bunch of variations to them. Some stouts are brewed with adjuncts like coffee. And others have lactose in them to make them a “milk stout”.

There are also imperial stouts that can range from 8% abv and go upwards of 13% abv.

The world of stouts are pretty epic, and if you’ve not really ventured into them, then we’d highly recommend it.

Again, it’s all about finding the flavours that work for you. Give a few of them a go, until there’s one that stands out the most!

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