Stout
Want to know the meaning of stout? If you’re looking for a stout definition, you’ve come to the right place!
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If you're looking for details on one of the world's greatest beer styles...stout, then yes, you've come to the right place. Let's start with the basics.
Very simply, a stout is a dark, top-fermented, full flavoured ale. The alcohol percentage can be anything from 4% to 14%.
Stouts are defined by their pronounced coffee flavours. Stouts are also famed for their roasted barley malt flavours and balanced bitterness. They tend to be dry with a strong roasted aroma.
They have a broad flavour profile which has led to a number of variations. These include, but are not exclusive to, dry stout, oatmeal stout, milk stout, and imperial stout.
But to really understand stout you need to know it's origins and long history with the lesser-known porter. Read "A history of porter and stout" to learn more.
A stout is best served at a temperature of 10-14 degrees Celsius. This is slightly warm than you would serve a lager or lighter ale. A tulip or pint glass will bring out the best of the aromas. Interested in learning more about beer glasses? Read our article all about it!
When pouring stout into a glass, start with the tulip or pint glass at a 45-degree angle. Start to pour and as the glass fills, start to straighten it up so that it is vertical, you want to build a head that's roughly 1-1/2 inches thick. Read, "How to pour a pint" for a more detailed description.
Stouts are perfect for making a typical 'ice cream float'. Pour a generous dash of beer over a couple of scoops of vanilla ice-cream and enjoy. They're also suitable for baking pies and cakes, and their lightly roasted flavours make them a great addition to biramisu.
Heavier varieties (> 8%) of stouts are ideal for storing. These beers are aged in the bottle, which gives them a rounder and more intense flavour. They're also perfect for aging in wooden barrels where other drinks have been stored such as bourbon or cognac. Barrel aging adds flavour to the beer in two ways: by imbuing it with the flavour of the drink that was in the barrel before, and through the barrel itself. Think of vanilla, herbs, wood, coconut, smoky and caramel tones.