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===Foreign Export Stout===
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===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.
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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''', '''Foreign Extra Stout''', or '''Foreign Export Stout'''.  They are sometimes brewed with [[brettanomyces]] to create an extra strong flavor.
  
 
===Tropical Stout===
 
===Tropical Stout===

Revision as of 22:17, 6 September 2007


Stout is the name given to a broad category of dark, top-fermented beers, usually featuring some roasted flavors, which originally evolved as a darker version of English Porter.

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 and the other dry Irish stouts are just one of a whole family of dark, roasted beer styles.

Dry Stout

The stouts which have grown up around Guinness and its Irish rivals are generally known as Dry Stout, Irish Stout, or Dry 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.

Oatmeal Stout

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American Stout

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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, Foreign Extra 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

13A. Dry Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 30-45 SRM: 25-40+ OG: 1.036-1.050 FG: 1.007-1.011 ABV: 4-5%
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.
Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.
Flavor: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.
Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.
Overall Impression: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.
History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.
Comments: This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.
Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.
Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Brooklyn Dry Stout, Old Dominion Stout, Goose Island Dublin Stout, Arbor Brewing Faricy Fest Irish Stout


Sweet Stout

13B. Sweet Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 25-40 SRM: 30-40+ OG: 1.042-1.056 FG: 1.010-1.023 ABV: 4-6%
Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.
Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.
Flavor: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.
Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
Overall Impression: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.
History: An English style of stout. Historically known as "Milk" or "Cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener.
Comments: Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.
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 Examples: 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


Oatmeal Stout

13C. Oatmeal Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 25-40 SRM: 22-40+ OG: 1.048-1.065 FG: 1.010-1.018 ABV: 4.2-5.9%
Aroma: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.
Appearance: Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).
Flavor: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.
Mouthfeel: Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
Overall Impression: Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.
History: An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.
Comments: Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.
Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Maclay's Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Goose Island Oatmeal Stout, McAuslan Oatmeal Stout, McNeill's Oatmeal Stout, Wild Goose Oatmeal Stout


Foreign Extra Stout

13D. Foreign Extra Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: 30-70 SRM: 30-40+ OG: 1.056-1.075 FG: 1.010-1.018 ABV: 5.5-8%
Aroma: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol. Hop aroma low to none. Diacetyl low to none.
Appearance: Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.
Flavor: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol. Hop aroma low to none. Diacetyl low to none.
Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May give a warming impression from alcohol presence. Moderate to moderately-high carbonation.
Overall Impression: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol. Hop aroma low to none. Diacetyl low to none.
History: Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as "Tropical Stouts"). Some bottled export (i.e. stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s.
Comments: A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty or Experimental beer). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best entered as American-style Stouts.
Ingredients: Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).
Commercial Examples: Lion Stout (Sri Lanka), ABC Stout, Dragon Stout, Royal Extra "The Lion Stout" (Trinidad), Jamaica Stout, Guinness Extra Stout (bottled US product), Guinness Foreign Extra Stout (bottled, not sold in the US), Coopers Best Extra Stout, Freeminer Deep Shaft Stout, Sheaf Stout, Bell's Double Cream Stout


American Stout

13E. American Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: - SRM: - OG: - FG: - ABV: -
Aroma: not specified
Appearance: not specified
Flavor: not specified
Mouthfeel: not specified
Overall Impression: not specified
History: not specified
Comments: not specified
Ingredients: not specified
Commercial Examples: none specified


Russian Imperial Stout

13F. Russian Imperial Stout Vital Statistics
BJCP Style Guideline Definition (2004)
IBUs: - SRM: - OG: - FG: - ABV: -
Aroma: not specified
Appearance: not specified
Flavor: not specified
Mouthfeel: not specified
Overall Impression: not specified
History: not specified
Comments: not specified
Ingredients: not specified
Commercial Examples: none specified

GABF Style Listings

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The GABF guidelines also lists several styles of stout.

Classic Irish-Style Dry Stout

65. Classic Irish-Style Dry Stout
GABF Style Listing (2007)
Dry stouts have an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Some slight acidity may be perceived but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have medium-light to medium body. Fruity esters are minimal and overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.
Original Gravity (ºPlato): 1.038-1.048 (9.5-12 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.012 (2-3 ºPlato)
Alcohol by Weight (Volume): 3.2-4.2% (3.8-5%)
Bitterness (IBU): 30-40
Color SRM (EBC): 40+ (80+ EBC)
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