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Beer style
Stout
A dark ale family defined by roasted grain flavours that can range from dry coffee to sweet chocolate.
Typical parameters
- Origin
- Britain and Ireland
- Fermentation
- Top fermentation
- Alcohol
- 4–8% ABV
- Bitterness
- 20–60 IBU
- Colour
- 25–40 SRM
- Serving
- 8–13 °C
- Glassware
- Nonic pint or tulip
Sensory profile
Appearance
Deep brown to opaque black with tan to brown foam.
Aroma
Coffee, cocoa, toast and dark grain; esters and hops vary by substyle.
Flavour
Roasted malt from dry and bitter to sweet and chocolate-like.
Mouthfeel
Medium-light to full; nitrogen service may create a creamy texture.
Typical ingredients
Pale malt with roasted barley or dark malts, ale yeast and balancing hops.
Food pairing
Oysters, roasted meat, chocolate desserts and mature cheese.
History
Stout evolved from stronger porter in Britain. Irish dry stout, sweet stout, oatmeal stout and imperial stout later became distinct traditions.
How it is brewed
Roasted grain quantity and mash treatment control acridity. Water alkalinity can buffer acidic dark malts, while chloride and sulphate influence fullness and bitterness.