Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. In this sense a stout is not necessarily dark in color because there are also blonde stouts. There are a number of variations including Baltic porter, dry stout and imperial stout. The name porter was first used in 1721 to describe a dark brown beer popular with street and river porters of London that had been made with roasted malts. This same beer later also became known as stout though the word stout had been used as early as 1677.
Belgian stouts subdivide into sweeter and drier, and stronger and weaker versions. Examples include Callewaerts, Brasserie des Lègendes Hercule, Troubadour Imperial Stout, Brouwerij Van Den Bossche Buffalo Belgian Stout, and Brasserie Dupont Monk’s Stout. The sweeter versions resemble the almost-defunct British style “milk stout”, while the stronger ones are sometimes described as Imperial stouts.
As mentioned, there are several subcategories for Stout. To read more about the Stout beer style, visit the article at Wikipedia.
RELATED STOUT BEER BREWVIEWS:
May 29, 2017: CAULIER 28 IMPERIAL STOUT
June 16, 2014: WORLD CUP SPECIAL: Review on WÄLS PETROLEUM
November 11, 2013: BREWERY OMMEGANG GAME OF THRONES TAKE THE BLACK STOUT