stout
The Stout is a mostly black, top-fermented beer with an alcohol content of 3% to 10% and a cream-colored froth . Occasionally, it is also brewed with particularly heavily roasted unmalted barley (10%) and with barley malt (90%).
origin
From England, stout and porter with a much higher alcohol content were exported to Scandinavia. Russia then adopted these varieties and is still brewing what are known as Imperial Stout and Baltic Porter to this day . These types are strong beers with an alcohol content of 7% to 10% by volume. In some of these varieties, wine yeasts are used instead of brewers' yeasts , as the normal brewing process would kill the yeast until it could reach this percentage.
The origin of the term stout goes back to stout porter ("strong porter"), which over time was simply shortened to stout . However, this strongly does not relate to the alcohol content - there are porters with a higher alcohol content than stouts - but rather to the taste. A porter (as a profession) is a porter.
Guinness
The best known is the Guinness Stout from Dublin which was first brewed in 1867 by the politician Charles Frederick Houghton. The export Guinness for the “pubs” on the mainland has a higher alcohol content and a different taste than the original. It is no longer considered a draft beer and is then sold at a higher price. There is also extra stout , which has a stronger taste and is more bitter than normal Guinness. In Ireland, like the original Guinness, it has an alcohol content of 4.2%. In mainland Europe this variety has 5%. The Guinness family also includes Foreign Extra Stout , a strong beer with an alcohol content of 7.5% with bitter acidity, which takes some getting used to for stout lovers. In general, the lower the alcohol content in a stout, the rounder and more intense the typical “stout” taste.
Subspecies
Imperial stout
Sweet stout
In contrast to normal stout, sweet stout tastes sweet because the malt is emphasized more than the hops. In rare cases, milk sugar or real chocolate is added.
Mackeson, for example, contains milk sugar and has an alcohol content of 3% (export version: 5%). The finish is like a liqueur. The weakest beer from this series from Scotland is the Younger of Alloa - Sweethart Stout , with 2%.
Chocolate stout
It rarely contains real chocolate, the barley is roasted to mimic the taste of chocolate.
Young's double chocolate stout is the first beer from London made with real chocolate with an alcohol content of 5%. The Brooklyn chocolate stout from New York with an alcohol content of 5% is without additives.
Coffee / espresso stout
Coffee is seldom contained, the barley is roasted more strongly than with normal stout, which creates a coffee aroma. The taste comes close to that of barley coffee and the beer goes well with pudding or chocolate mousse.
Pyramid espresso stout from the northwest of the USA and an alcohol content of 5.6% mimics fruity types of coffee with a consistent coffee taste.
Real coffee is added to Red hook double black stout. It has a strong espresso note in the finish, comes from Seattle, USA with 6.9–7% alcohol.
Oatmeal stout
The additional oatmeal gives the beer a creamy note, suitable for creamy desserts. The Scottish Maclay oat malt stout with 4.5% has a creamy-sweet taste and is buttery-toasty in the finish.
Porter stout
A type of beer that is neither a porter nor an actual stout, usually the name porter remains .
These include the Hoepfner Porter , which is mahogany to black in color and has a soft toffee taste and a roasted note in the finish. It comes from Karlsruhe with 5.8 vol .-%. The King and Barnes old stout from southeast England with 5.5% is produced in traditional bottle fermentation. With its firm head and ruby red to black color, it tastes creamy and soft with a bitter note.
additional
Stout cannot be compared with the black and dark beers common in Austria, Germany and the Czech Republic , as they have a completely different taste due to their production . Black beer is mostly bottom-fermented , but stout is top-fermented.