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==History of Stout== | ==History of Stout== | ||
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In eighteenth and nineteenth century England, the strongest versions of [[Porter]] were known as '''Stout Porter'''; over the years, this was shortened to simply '''Stout'''. | In eighteenth and nineteenth century England, the strongest versions of [[Porter]] were known as '''Stout Porter'''; over the years, this was shortened to simply '''Stout'''. | ||
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===BJCP Style Guidelines=== | ===BJCP Style Guidelines=== | ||
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− | Reflecting the widespread popularity and varied nature of Stout, the BJCP defines six substyles of Stout, more than for any other category. The BJCP's Foreign Export Stout category combines the very different Foreign Export and Tropical | + | Reflecting the widespread popularity and varied nature of Stout, the BJCP defines six substyles of Stout, more than for any other category. The BJCP's Foreign Export Stout category combines the very different Foreign Export and Tropical categories, as well as traditional Russian Imperial and more recent, experimental Imperial Stouts. |
{{BJCPStyle | {{BJCPStyle | ||
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|ingredients=The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common. | |ingredients=The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common. | ||
|commercial=Mackeson's XXX Stout, Watney's Cream Stout, St. Peter's Cream Stout, Marston's Oyster Stout, Samuel Adams Cream Stout, Left Hand Milk Stout | |commercial=Mackeson's XXX Stout, Watney's Cream Stout, St. Peter's Cream Stout, Marston's Oyster Stout, Samuel Adams Cream Stout, Left Hand Milk Stout | ||
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+ | {{BJCPStyle | ||
+ | |number=13C | ||
+ | |name=Oatmeal Stout | ||
+ | |category=Stout | ||
+ | }} | ||
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+ | {{BJCPStyle | ||
+ | |number=13D | ||
+ | |name=Foreign Extra Stout | ||
+ | |category=Stout | ||
+ | }} | ||
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+ | {{BJCPStyle | ||
+ | |number=13E | ||
+ | |name=American Stout | ||
+ | |category=Stout | ||
+ | }} | ||
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+ | {{BJCPStyle | ||
+ | |number=13F | ||
+ | |name=Russian Imperial Stout | ||
+ | |category=Stout | ||
}} | }} | ||
Revision as of 19:47, 6 September 2007
Stout is the name given to a general category of dark beers, usually featuring some roasted flavors, which originally evolved as a darker version of English Porter.
Contents
History of Stout
In eighteenth and nineteenth century England, the strongest versions of Porter were known as Stout Porter; over the years, this was shortened to simply Stout.
The most famous porter in the world is undoubtedly Guinness, one of the few internationally recognizable dark beers. Guinness were among the first to add roasted barley to a dark, strong porter, which quickly became a hallmark of the style. During World War I, when roasted malts were not available in England, Ireland came to dominate the Stout market and became closely associated with the style.
The worldwide popularity of Guinness led to a number of regional stout styles which emerged throughout the world, from the strong, dark Russian Imperial Stout to the fruity, bottom-fermented Tropical Stout. And with the emergence of the craft beer movement in the United States and England, this dark, roasted beer, so different from the popular golden lagers, became a signature beer for many microbreweries and brewpubs.
Types of Stout
The beer most modern drinkers associate with stout is Guinness. However, Guinness is just one representative of a whole family of dark, roasted beers.
Dry Stout
The stouts which have grown up around Guinness and its Irish rivals is generally known as Dry Stout or Irish Stout. This is a relatively low-alcohol, light-bodied, dark but easy-drinking session beer. Dry Stouts have a significant roasted flavor from unmalted roasted barley and a creamy character, often enhanced by special dispensing techniques such as stout faucets or nitrogen.
Milk Stout
Milk Stout is similar to Dry Stout, but sweet rather than dry. Sometimes called Sweet Stout or Cream Stout, Milk Stout is usually sweetened not by low attenuation but by the addition of unfermentable sugars, usually lactose (derived from milk). Due to UK and EU regulations, the traditional name, "Milk Stout", can no longer be used by English brewers but is still used in many American commercial examples.
American Stout
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Foreign Export Stout
The Guinness brewed for export was traditionally brewed to a higher gravity, resulting in a higher alcohol, stronger flavored beer. Until recently, this was the only kind of Stout known in many parts of the world, and became the standard style of bottled or canned stout until the introduction of nitrogen widgets and other new dispensing technology. Beers brewed to this standard are known as Export Stout or Foreign Export Stout. They are sometimes brewed with brettanomyces to create an extra strong flavor.
Tropical Stout
Tropical stout is the term usually applied to the sweet, high-gravity stouts often brewed in the Carribbean and elsewhere. These stouts were often brewed as domestic versions of the Foreign Extra Stouts that were available for import in those countries, but modified to fit in with existing Carribbean brewing traditions. Unlike any other style of stout, Tropical Stouts are often brewed with bottom-fermenting (lager) yeast.
Russian Imperial Stout
Some stout brewers brewed special dark, strong beers for export to the Baltic states, which became known as Russian Imperial Stout. These are strong beers, 8% ABV or more, with correspondingly more malt and hop flavor and bitterness. The Russian Imperial Stout is the original source of the term "Imperial", now used generically to indicate any beer brewed with higher than traditional original gravity and bitterness, as for example an Imperial IPA.
Imperial Stout
Home and craft brewers now call almost any large, strong stout an Imperial Stout. These beers are united by high alcohol content and enormous flavor profiles, usually with some noticeable alcohol and (especially in American versions) significant bitterness. However, many of them bear little resemblance to the historical Russian or Baltic stouts and they are probably better thought of as their own category.
Historical or Throwback Stout
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Brewing Stout
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Dispensing Stout
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Competition Styles
Both the BJCP and the GABF style guidelines recognize multiple styles of Stout for competition purposes.
BJCP Style Guidelines
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Reflecting the widespread popularity and varied nature of Stout, the BJCP defines six substyles of Stout, more than for any other category. The BJCP's Foreign Export Stout category combines the very different Foreign Export and Tropical categories, as well as traditional Russian Imperial and more recent, experimental Imperial Stouts.
Dry Stout
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Sweet Stout
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Oatmeal Stout
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Foreign Extra Stout
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American Stout
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Russian Imperial Stout
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GABF Style Listings
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The GABF guidelines also lists several styles of stout.
Classic Irish-Style Dry Stout
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