 | The darkest and most intimidating of brews. This dark, heavy, opaque ale has a high percentage of roasted grains. Stout styles include dry, sweet, Imperial, and Oatmeal. Irish style stout is typically of the dry type with a distinctive dry-roasted bitterness in the finish. English stouts have less roasted bitter flavor and more full-bodied mouthfeel than Dry stouts. Imperial typically exceed 8 % alcohol by volume and were originally brewed for export to the Baltic countries. Oatmeal stout has a full flavor and smooth profile that is rich without being grainy. Pair dry stouts with seafood; sweet stouts with fruit desserts; oatmeal stouts with chocolate cake or pudding, and Imperial stouts with Russian Rye bread, caviar, wild game, and Christmas pudding. Best served in a pint glass at room temperature (61 degrees F). |
Today, more than any other beer style, stout is defined by a single commercial brewer -- Guinness of Dublin, Ireland, and its signature dry stout. But Guinness came from humble beginnings when Arthur Guinness bought an abandoned brewery at St. James Gate in Dublin in 1759. Initially, Guinness was one of the first breweries in Ireland to brew a porter and by 1799 it had dispensed with brewing all other styles of beer in favor of becoming a porter specialist. But with the advent of black malt, Guinness proved willing to change with the times and began brewing stouts in the mid 1800s. |
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