Beer Galaxy
Stout — The Dark Beer Guide
Stout — often called “dark beer” — is one of the world’s most iconic beer families. Born in London in the 18th century as a stronger variant of Porter, it became iconic in Ireland thanks to Guinness, then spread everywhere: from light, dry Irish Dry Stouts to massive Imperial Stouts aged in bourbon barrels. Its signature: roasted malts (unmalted burnt barley for Irish Stout), bringing aromas of coffee, cocoa, toasted bread and liquorice. Colour ranges from very dark brown to deep black, with a creamy ivory head.
Style characteristics
| Abv | 4% – 12% (Imperial up to 15%) |
|---|---|
| Ibu | 25 – 75 |
| Ebc | 60 – 150 (very dark brown to black) |
| Appearance | Opaque black, creamy beige head |
| Fermentation | Top (ale) |
| Serving_temperature | 8 – 12 °C (warmer than a lager) |
| Glass | Tulip, snifter for Imperials |
| Aromas | Coffee, cocoa, liquorice, roasted malt, sometimes vanilla or dried fruit (aged Imperials) |
Sub-styles
- Dry Stout / Irish Stout The classic Irish Stout (Guinness), dry, light (4–5%), with signature roasted bitterness. Brewed with raw barley.
- Oatmeal Stout Stout enriched with oats, giving a silky velvety texture. Soft flavours, less bitter.
- Milk Stout / Sweet Stout Addition of lactose (non-fermentable), giving roundness and residual sweetness. Notes of café au lait, milk chocolate.
- Imperial Stout / Russian Imperial Stout Powerful version (8–12%+), originally created for the court of Catherine the Great. Intense, complex, sometimes barrel-aged (bourbon, rum).
- Foreign Extra Stout Stronger export Stout (6–8%), traditional in the Caribbean and Africa (Guinness FES, Lion Stout).
- Oyster Stout Stout brewed with oysters (real or not), subtle salinity. English coastal tradition.
- Coffee Stout / Breakfast Stout Stout infused with coffee, enhancing the natural roasted aromas.
- Pastry Stout Recent craft trend: Imperial Stout with dessert-like aromas (vanilla, chocolate, coconut, marshmallow). Often very sweet.
All Stouts in our catalogue
15 beers in this family
Frequently Asked Questions
What is a Stout?
A Stout is a dark beer of top fermentation (ale) brewed with a high proportion of roasted malts and burnt raw barley. Originating in London in the 18th century, it was initially a stronger variant of Porter, made iconic by the Guinness brewery in Dublin. Signature aromas: coffee, cocoa, roasted malt.
What is the difference between a Stout and a Porter?
Historically, Stout (“Stout Porter”) was a stronger version of Porter — two cousin styles from 18th century London. Today the line is blurred, but: Porter uses brown malts with a more chocolatey, caramel profile; Stout uses burnt raw barley with a more coffee-driven, bitter profile. In practice, some breweries use Porter and Stout interchangeably.
Why is Guinness a Stout?
Guinness Draught is the archetype of Irish Dry Stout: 4.2% ABV, brewed in Dublin since 1759, with raw roasted barley delivering its coffee aromas and dry bitterness. Its famous creamy head comes from the nitrogen system (CO2 + nitrogen blend).
How should I serve a Stout?
Despite popular belief, do not serve too cold: 8–12 °C, warmer than a lager. Cold masks the roasted aromas. For Dry Stout: pint glass. For Imperial Stout: tulip or snifter, at 12–14 °C. Pour gently for a 2–3 cm creamy head.
Which Stouts should I try to discover the style?
For Dry Stout: Guinness Draught (the reference), O’Hara’s Irish Stout. For Oatmeal: Samuel Smith’s Oatmeal Stout, Mikkeller Beer Geek Breakfast. For Milk: Left Hand Milk Stout Nitro. For Imperial: Founders KBS, Oskar Blues Ten FIDY, Nøgne Ø Imperial Stout. Adventurous: Omnipollo’s Pastry Stouts.
What food pairs with Stout?
Stouts love intense, roasted flavours. Dry Stout: oysters (classic Irish pairing), braised meat, stew. Oatmeal/Milk Stout: chocolate desserts, brownies, coffee. Imperial Stout: dark chocolate, powerful blue cheeses (Stilton), as a digestif. Coffee Stout: tiramisu, dessert coffee. Rule of thumb: match the intensity of the Stout with that of the dish.