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Stout
Also called Irish stout, Dry stout, Milk stout, Sweet stout, Oatmeal stout, Imperial stout, Foreign extra stout
Stout is a dark, top-fermented beer with roasted malt or roasted barley flavors of coffee and dark chocolate. Styles range from dry Irish stout such as Guinness (about 4.2% ABV) through sweet milk and oatmeal stouts to imperial stouts of 8 to 12% ABV.
| Origin | London and Dublin, 18th century |
|---|---|
| Alcohol (ABV) | 4–12% |
| Bitterness (IBU) | 25–70 |
| Color | Very dark brown to jet black |
| Glass | Tulip pint (Irish stout) or snifter (imperial) |
| Serving temperature | 6–13 °C |
| Classic examples | Guinness Draught, Murphy's Irish Stout, Mackeson XXX, Samuel Smith's Oatmeal Stout, Guinness Foreign Extra Stout, North Coast Old Rasputin |
History
Stout began in 18th-century London as 'stout porter', a stronger version of porter. Arthur Guinness signed his lease at St. James's Gate in Dublin in 1759, brewed porter from 1799 and a 'stouter kind of porter' around 1810. Strong export porters sold to the Russian imperial court gave rise to imperial stout. Sweet milk stouts brewed with lactose appeared in the early 1900s, with Mackeson launched in 1907, and oatmeal stouts were marketed as nourishing. Guinness Draught, served with nitrogen, launched in 1959, and the widget can followed in the late 1980s.
Appearance, aroma and taste
Stouts are very dark brown to jet black and opaque, with a tan to brown head; nitrogenated versions have a dense, creamy head and cascading bubbles. Dry Irish stout has a pronounced roasted-grain, coffee-like aroma, a light body and a dry, bitter finish. Sweet and milk stouts are fuller and sweeter, like sweetened espresso. Oatmeal stouts are silky and nutty. Imperial stouts are rich, intense and warming, with dark chocolate, coffee, dark fruit and sometimes licorice, at up to 90 IBU.
How it is brewed
Irish stout combines pale malt with about 10% roasted unmalted barley, which gives the dry, coffee-like edge, and often flaked barley for body and head. Sweet stouts add lactose, an unfermentable milk sugar; oatmeal stouts include 5 to 20% oats. Imperial stouts use high gravities of 1.075 to 1.115 with large amounts of chocolate, black and crystal malts, and are often aged in bourbon barrels. Draught stout is dispensed with a mix of nitrogen and carbon dioxide through a restrictor plate, creating its creamy texture.
Food pairing
Dry Irish stout and oysters is a classic pairing, as are beef and Guinness stew, shepherd's pie and smoked salmon. Milk and oatmeal stouts suit barbecue, chili and chocolate desserts. Imperial stouts pair with rich desserts such as chocolate lava cake, crème brûlée and vanilla ice cream, with strong blue cheese and with smoked meats. Serve dry stouts cool, around 6 to 8 °C, and imperial stouts closer to 12 °C.
Stout beers on the map (6)
BeerGuessr lists 6 brands whose flagship is a stout, from 3 countries. Most come from Ireland (4). Their strength ranges from 4% to 7.5% ABV.
Stout: questions and answers
Is Guinness a stout or a porter?
Guinness Draught is an Irish dry stout of 4.2% ABV. Guinness brewed porter from 1799 and later stronger 'stout porters', and its brand descends from that tradition, but today its main beers are classified as stouts.
Why does Guinness have a creamy head?
Draught Guinness is dispensed with a mixture of nitrogen and carbon dioxide. Nitrogen forms tiny bubbles that do not dissolve easily, creating a dense, creamy head and the cascading effect. Cans and bottles use a plastic widget to recreate this.
What is a milk stout?
A milk stout, or sweet stout, contains lactose, a milk sugar that yeast cannot ferment. It adds sweetness and body, giving a flavor like sweetened coffee. Mackeson XXX, first brewed in 1907, is the classic example. It is not vegan.
Related styles: porters and stouts
All beer styles →Sources: styles.bjcp.org, styles.bjcp.org, styles.bjcp.org
Last reviewed October 2026.