Stout Beer News and Trends from the World of Beer
Stout is a dark, top-fermented beer characterized by roasted or toasted malts that give notes of coffee, chocolate, and licorice. It is one of the most versatile and beloved styles in the craft beer world: there are light and easy-drinking versions as well as strong, meditative alcohol monsters.
Insights into the Stout Cluster
- Dry Stout — differences, brands, and benefits
- Oatmeal Stout — Samuel Smith and comparisons
- Sweet Stout — guide to sweet dark beer
- Imperial Stout — guide to Nigra and the style
- Pastry Stout — how to taste it and why to love it
- Barrel Aged Stout — everything you want to know
- Porter — the English dark beer sister of Stout
Main Stout Styles
Dry Stout (Irish Stout)
The driest and most bitter Stout, with a clean and toasted finish. Light-medium body, ABV 3.5–5%. The global reference is Guinness, but many craft breweries produce excellent versions. Perfect as an everyday meal beer.
Sweet Stout (Milk Stout)
Addition of lactose (non-fermentable sugar) that gives sweetness and creamy body. ABV 3–6%, sweet and soft finish. Ideal for those approaching dark beers for the first time.
Oatmeal Stout
Oats provide a silky texture and unmistakably smooth body. ABV 4–7%, notes of coffee and chocolate with a creamy finish. Samuel Smith is the historic reference for this style.
Imperial Stout (Russian Imperial Stout)
The most powerful: ABV 8–12%+, dense body, intense aromas of coffee, dark chocolate, dried fruit. Often aged in bourbon or whiskey barrels. The ultimate meditation beer.
Pastry Stout
A modern and indulgent version: addition of ingredients like vanilla, coconut, caramel, fruit. Variable ABV, very sweet and dessert-like. A controversial style but beloved by craft beer enthusiasts.
Barrel Aged Stout
Imperial Stout aged in bourbon, whiskey, or wine barrels. Gains notes of vanilla, wood, integrated alcohol. Some versions mature for 1–3 years. Among the most sought-after and expensive beers in the world.
Nitro Stout
Served with nitrogen instead of CO2: creamy and dense foam, velvety texture, almost no carbonation. Draught Guinness is the most famous example.
Stout vs Porter: What’s the Difference?
- Porter: born in London in the 1700s, medium body, more delicate chocolate and coffee notes, more drinkable
- Stout: born as "stout porter" (robust porter), fuller-bodied, roasted unmalted barley for more intense and dry notes
- In practice: Stout is more intense and roasted; Porter is softer and easier to drink
Food Pairings
- Dry Stout — oysters, seafood, fresh cheeses
- Oatmeal and Sweet Stout — aged cheeses, braised meats, caramel desserts
- Imperial Stout — dark chocolate, blue cheeses, cigars
- Pastry Stout — complex desserts, ice cream, cakes
Discover the selection of craft Stouts on Maltese — Dry, Imperial, Oatmeal, Pastry, and Barrel Aged. Shipping throughout Italy. 🍺
