Irish Guinness is most strongly associated with the word stout, but the heirs of Arthur Guinness are not the only producers of this strong beer from roasted malt and roasted barley, although they are the most famous. The word stout at different times referred alternately either to simply strong beer (the color of the drink did not play a role, light ale could also turn out to be a “stout”), then to porters, until it stood out as a separate type of intoxicating drink (mainly due to the same Guinness).
Today, stout beer is a dense dark ale with a thick creamy foam, a bitter taste with coffee and chocolate tones and an invigorating effect – back in the XNUMXth and XNUMXth centuries, doctors often prescribed a pint of Guinness to the sick, blood donors, and even nursing mothers.
Production features
Stout is classified as an ale, which means it is top-fermented at 15-25°C. Lagers are made using bottom fermentation technology at a temperature of 6-9 ° C, the process takes longer, but the finished product is stored longer.
Historical information
The first mention of the stout is found in the manuscripts of 1677, but then it was still just a strong beer. In 1721, such a drink was first called a porter – it was an inexpensive beer that hit the head well and easily tolerated long-term storage. It was especially popular among the London working class, especially porters, hence the name (porter – “porter, loader”). In 1820, Arthur Guinness brewed a beer that he called a stout porter (that is, a strong porter), and over time, the name “stout” was assigned to it and spread to similar drinks made by other brewers, but using the same technology.
In 1810, Thomas Mortimer gave the following definition: “Porter is divided into two types: brown stout and proper porter. London porter is considered the best in the world: it is refreshing, energizing, and good for health.” In the British newspapers of the 1840s there are references to “light” and even “white” stouts, based on these and other factors, beer historians conclude that these two “branches” (porters and stouts) were actually interchangeable in those days.
These terms could refer to any beer, not necessarily dark, and not all producers adhered to high quality standards. That is why it was so important for Arthur Guinness to “dissociate himself” from the general linguistic tradition, and he assigned the name “stout” to his products in order to create a clear image of a thick strong black ale with a chocolate flavor in the consumer.
Types of stouts
Dark beer stout is divided into many categories. We list the main ones:
- Dry. The classic Irish stout, the “calling card” of the drink. The term “dry” refers only to cask draft ale, bottled versions already fall into the foreign subcategory. Fortress – 4-5%, color – dark brown, almost black. The taste of roasted barley and cold coffee is clearly felt. The most famous producers: Guinness, Murphy’s, Beamish, O’Hara’s Celtic Stout, etc.
- Sweet (aka “creamy” or “milky”). An English variation of an Irish drink. It is made with the addition of milk sugar, it has a slightly higher strength: 4.5-6%. Manufacturers: Mackeson, Watney, Farsons, etc.
- Oat. In the Middle Ages, oat beer was extremely common, but already in the XNUMXth century, the British began to neglect this ingredient in ales and complain about its excessive bitterness (although the descendants of the Vikings in Norway did not disdain oat beer until the beginning of the XNUMXth century). Today, it’s just a seasonal variation of “sweet stout” where oatmeal is added instead of lactose. It has a mild nutty and slightly earthy flavor. Manufacturers: Samuel Smith, Maclay, Goose Island.
- Stout foreign type (aka foreign or “tropical”). Any stout made outside the British Isles (in a narrower sense – not in Ireland). For example, Lion Staut, ABC Staut, Dragon Staut. It can have almost any taste, from extra-dry to very sweet.
- Russian imperial stout. No, it was not made in Russia, as one might think from the name, but in England – just deliveries went straight to the Russian imperial court. Its distinguishing feature is an 8-12% ABV, thanks to which this dark ale with a fruity aroma could survive a long sea voyage. Today, this drink first matures in barrels, and then ages in bottles for another year. Manufacturers: Samuel Smith, Courage, Rogue, Victory Storm King.
- Baltic. The “local” version of the Russian Imperial, appeared in the Baltic region, for the manufacture of local ingredients and traditional technologies for those territories were used. In particular, more yeast is used in the production of Baltic Stout, and fermentation takes place at lower temperatures than other types.
- Chocolate (another variation is coffee). It is made from darker and more roasted malt, sometimes real chocolate or ground coffee is added to the wort to enhance the taste.
- Porter. Historically, there is no difference between a porter and a stout, now a slightly less strong drink is produced under this name.
- Oyster. The name originally came from the fact that oysters are the best accompaniment to a stout (in XNUMXth-century England it was the food of the poor), but now some producers do make beer with a little oyster added.
- American. True to its name, made in the USA. Usually has a more intense taste than its British counterparts. Producers: Sierra Nevada, Three Floyds Black Sun, etc.
How and with what to drink stout
Strong dark beer pairs well with seafood, especially oysters. It is only important to prepare them correctly: it is one thing to stew delicacies with spices, and quite another to put a slide of dried roach on a newspaper. For such an appetizer, it is better to take a simpler beer, it is not necessary to purchase a rather expensive and complex stout.
You can also drink stout beer with aged cheese or even with chocolate desserts; this drink is often savored without any additional dishes – it is good on its own. British tradition requires pints (0,56 liters) of stout, but ladies are allowed to limit themselves to half the dose.