Stout

The Stout is one of the great dark beer families, the elder sister of the Porter and one of the most recognizable contributions from the brewing tradition of the British Isles and Ireland. Its name, which in Old English means strong or robust, originally referred to the more alcoholic Porters, but today it designates an entire world of toasted dark beers that coexist in numerous sub-styles: Dry, Sweet, Oatmeal, Imperial, Foreign Extra, and many more.

In the glass, it displays a very dark brown to impenetrable black color, with a creamy, cream or caramel-colored head that is characteristically dense and persistent (especially when served with nitrogen gas, like the classic Guinness). On the nose, it develops deep aromas of roasted coffee, dark chocolate, cocoa, roasted barley, licorice, nuts, and a backdrop of toasted bread. On the palate, it has a medium to full body, with malt sweetness that varies according to the sub-style, a bitterness derived from the roast (25-45 IBU), moderate carbonation, and a dry, long finish with a toasted persistence. The typical alcohol content ranges between 4% and 7% in standard versions.

It is brewed with pale base malts, chocolate malts, roasted barley (key to the coffee aroma), brown malts, and, depending on the version, rolled oats, lactose, or cocoa. The hops are usually traditional English varieties in moderate doses, and ale yeasts contribute light fruity esters.

It is a tremendously gastronomic beer: oysters (a classic Irish pairing), shellfish, stewed meats, ribs, burgers, blue cheeses, chocolate, coffee, or cakes. It should be served between 8°C and 12°C in a nonic pint or tulip glass.