First produced in Ireland in the 1730’s, stout beer is known for its deep dark color and bitter flavor. The word stout is meant to be synonymous with “strong”, and was once used to refer to any high-alcohol version of porter.

Stouts also have an enduring reputation for building, well, endurance. For this reason traditional English sweet stouts infused with lactose or whey during brewing (referred to as “milk” or “cream” stouts) were recommended to nursing mothers by medical professionals  up to about the mid-twentieth century.

Stout is brewed with barley and various kinds of malt. Each brewery has its own recipe. Irish stout beers are known for being a little dry, though some, like Oatmeal Stout, are sweeter and more mellow. A good Californian example of this style is Anderson Valley Brewing Company’s Barney Flats Oatmeal Stout.

The darkest of the stouts are the coffee or chocolate stouts. Despite the name, they need not be brewed with coffee or chocolate at all. Devout Stout from Santa Cruz Mountain Brewing Company, while composed of only organic barley, hops and water, achieves a pleasing bitter-sweet profile.

Imperial Stout was first developed to slake the exalted thirst of Czarina Catherine the Great of Russia. To quench the demand of her court, London brewers produced a highly hopped, high alcohol stout designed to survive the long transport to Russia. In California, North Coast Brewing Company’s Old Rasputin Russian Imperial Stout is brewed in this style.

Perhaps the most popular stout of all is the classic Irish-style Dry Stout made famous by Dublin’s Guinness Brewery. Contrary to its rich, black opaque appearance, this stout is actually rather light, both in body and alcohol. It features a rich creamy head and malty caramel notes that culminate in a pleasant dry-roasted finish. California micro-brewed versions of this style include Mendocino Brewing Company’s Black Hawk Stout, and Rogue Brewery’s Shakespeare Stout, both which are much hoppier than their Irish counterpart.

For boozy brownies try adding a third of a cup of coffee stout (or two ounces of sweet stout mixed with one ounce of brewed espresso) plus two tablespoons of Bourbon to your next brownie batter. Moreover, may I float this notion? Add two scoops of vanilla ice cream to a chilled pint glass and submerge them in Imperial Stout.


Rise of the Malt Right

    San Francisco Bay Area brewers will once again be able to brew with premier malts and cultivate the unique flavors of local traditionally floor-malted barley. Admiral Maltings, is a new California “Malt House” boasting a modern floor-malting facility that revives a brewing tradition dating back to pre-prohibition days. Today most Malt, though it […]

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