What is a Stout?
A stout is a dark, roasted style of beer that originated in the United Kingdom. In the UK, there was a profession known as a porter who would consume dark, strong brown beers that commonly became known as porters.
The highest alcohol porters eventually became known as stouts, due to their “stout” or strong flavor and ABV. As the Stout became a more popular style of beer the meaning changed from only meaning high alcohol content to having intense flavors and a darker color.
Stouts are a class of porter. Meaning all stouts are porters but not all porters are stouts.
Over the years there have been several variations of stouts such as imperial, oatmeal, and milk stouts. Many modern stouts have additional flavoring such as coffee, chocolate, or peanut butter. Since Craft Pro Test Kits is based in southern Indiana on the Kentucky boarder, it’s common to see stouts aged in bourbon barrels in this region.
What Makes it a Stout?
One of the defining traits of a stout is using roasted barley. These grains give stouts their signature dark color, coffee-like bitterness, and rich, toasty complexity.
Hops do affect stout flavor profile but they are just a supporting role in the style. Typically adding some slight earthy notes to the beer.
Typically, ale yeast is used for stouts. If you are brewing a high alcohol stout it’s important to pick a yeast that has higher alcohol content.
Traditional stout-brewing cities (like Dublin) have hard water, which help balance the acidity of roasted grains.
Key elements that make a beer a stout:
- Use of roasted malts or unmalted roasted barley
- Ale fermentation at warmer temperatures
- Higher water alkalinity to buffer acidic grains
- A fuller, rounder mouthfeel than pale ales or lagers
What Does a Stout Taste Like?
Stouts are bold, dark, and malty. The flavor can vary by subtype, but most stouts feature:
- Roasted coffee and chocolate notes
- Dark caramel and toasted grain flavors
- A subtle sweetness depending on the specific style
- Low hop bitterness and more malt forward.
Water Profile for Stouts
Here is an example of a general stout water profile. Brewers will adjust based on recipe, style (dry, sweet, oatmeal, imperial), and personal preference. Use this as a starting point:
Calcium: 120 ppm
Magnesium: 5 ppm
Iron: 0 ppm
Sulfate: 60 ppm
Bicarbonate: 300 ppm
Alkalinity: 250 ppm
pH: 7
Chlorine: 0 ppm
Hardness: 315 ppm
Chloride: 20 ppm
Sodium: 10 ppm
Zinc: 0.1 ppm
Potassium: 0.5 ppm
Copper: 0.1 ppm
Sulfate-to-Chloride Ratio: 3.2
Residual Alkalinity: 155
