Know Your Beer: Stout

A History of Stouts

  • 1755: Dictonary of the English Language lists "stout" as a slang name for strong beer
    • Traditionally generic term for strongest or stoutest porters from a brewery
  • 1759: Arthur Guinness travels to Dublin and starts his own brewing company
  • Guinness now brewed in 46 countries, sold in ~130 countries
  • Cork, Ireland: Beamish & Crawford makes Murphy's Stout
  • 1840s: Irish famine causes large local demand for Stout
  • Praised by medical professionals and believed to possess a nutritional value, able to give you strength, and prescribed as a tonic
    • "Guinness is Good for You"
    • Used for insomnia, debility, neurasthenia, constipation, digestion, and nursing for mothers
  • Still debate on whether stouts and porters shoulw be separate styles

What Makes a Stout a Stout?

  • Roasted Barley Character
  • Dark in color
  • Medium to low hop bitterness
  • Pale malt (80-90% of grist), roasted barley (~10% of grist), dark grains (chocolate, black patent, carafa)
  • Roasted barley usually contributes to coffee-like taste
  • Hops mostly added at start of boil
  • Water profile is hard (high in bicarbonates and calcium)
  • BJCP Stout Styles:
    • Dry Stout- Irish
    • Sweet Stout- English, sweet, lactose
    • Oatmeal Stout- oats (add astringency, not fermentable, added to improve nutrition)
    • American Stout - American hops, citrusy, bolder flavor
    • Russion Imperial Stout - high gravity, barleywine-like

Tasting Notes:

Dry Stout

  • Carmel, dry finish, bitterchocolate, thin mouthfeel, coffee acidity
  • ex: Guiness

Sweet Stout

  • Espresso, medium mouthfeel, slight tartness, nutiness
  • ex: Sam Adams Cream Stout, Mother's Brewing Company Coffee Stout

Oatmeal Stout

  • Thick mouthfeel, oatmeal on finish, low carbonation, slight acidic, earthy, low dark fruit
  • ex: Anderson Valley Oatmeal Stout

Foreign Extra Stout

  • Blend of different styles
  • Raisins aroma, fruity, hoppy, hittersweet chocolate
  • ex: Elysian (thanks Jill!)

American Stout

  • Nuts & hops, less dark, coffee, raisins, high carbonation, slight astringency, cascade hop on tongue
  • ex: Sierra Nevada Stout

Russian Imperial Stout

  • raisins & figs, alcoholic but not hot, malty, port wine, cocoa, toffee
  • ex: Samuel Smiths Russian Imperial Stout

Lecture by Emily Pie (November 2013 Meeting)

Notes by Becky

© Hop Bombshells 2014