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[[Category:Session beer styles]] | [[Category:Session beer styles]] | ||
− | '''Stout''' is the name given to a | + | '''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== | ==History of Stout== | ||
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==Types of Stout== | ==Types of Stout== | ||
− | The beer most modern drinkers associate with stout is Guinness. However, Guinness | + | 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=== | ===Dry Stout=== | ||
− | The stouts which have grown up around Guinness and its Irish rivals | + | 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 [[#Dispensing Stout|special dispensing techniques]] such as [[stout faucet|stout faucets]] or [[nitrogen]]. |
===Milk Stout=== | ===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. | '''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=== | ||
+ | {{sectionStub}} | ||
===American Stout=== | ===American Stout=== | ||
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|ibu=30-45 | |ibu=30-45 | ||
|srm=25-40+ | |srm=25-40+ | ||
− | |og | + | |og=1.036-1.050 |
|fg=1.007-1.011 | |fg=1.007-1.011 | ||
|abv=4-5% | |abv=4-5% | ||
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|ibu=25-40 | |ibu=25-40 | ||
|srm=30-40+ | |srm=30-40+ | ||
− | |og | + | |og=1.042-1.056 |
|fg=1.010-1.023 | |fg=1.010-1.023 | ||
|abv=4-6% | |abv=4-6% | ||
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|name=Oatmeal Stout | |name=Oatmeal Stout | ||
|category=Stout | |category=Stout | ||
+ | |ibu=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=Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none. | ||
+ | |mouthfeel=Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. | ||
+ | |overall=A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. | ||
+ | |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=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 | ||
}} | }} | ||
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|name=Foreign Extra Stout | |name=Foreign Extra Stout | ||
|category=Stout | |category=Stout | ||
+ | |ibu=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=Tropical versions can be quite sweet, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors, and moderate bitterness. Export versions tend to have lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl. | ||
+ | |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=A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust. | ||
+ | |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=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 | ||
}} | }} | ||
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|number=65 | |number=65 | ||
|name=Classic Irish-Style Dry Stout | |name=Classic Irish-Style Dry Stout | ||
− | |description= | + | |description=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. |
− | |og= ( ºPlato) | + | |og=1.038-1.048 (9.5-12 ºPlato) |
− | |fg= ( ºPlato) | + | |fg=1.008-1.012 (2-3 ºPlato) |
− | |alcohol=% (%) | + | |alcohol=3.2-4.2% (3.8-5%) |
− | |bitterness= | + | |bitterness=30-40 |
− | |color= ( EBC) | + | |color=40+ (80+ EBC) |
}} | }} |
Revision as of 21:46, 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.
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 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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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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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. |
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