Beer guide
Stout
Stout is a dark beer style built around roasted malt. The classic appeal is coffee-like bitterness, dark chocolate and a smooth finish.
Quick facts
BaseMalted grain, hops, yeast and water
AlcoholUsually 3-10% ABV
ServeChilled, in a glass that suits the style
Taste mapMalt sweetness, hop bitterness, yeast aroma and carbonation
Where it matters
These places are strongly associated with stout through origin, production, serving culture or everyday ritual.
How it is made
Grain is mashed into wort, boiled with hops, fermented by yeast and conditioned. Lagering, dark malts and hop timing create very different styles.
Region and style table
| Ireland | Stout has a visible cultural connection here through production, serving ritual or everyday drinking culture. |
|---|---|
| United Kingdom | Stout has a visible cultural connection here through production, serving ritual or everyday drinking culture. |
What to compare
Dry stoutRoasty, bitter and relatively light-bodied.
Milk stoutSweeter and rounder due to lactose.
Imperial stoutStronger, heavier and often aged or flavored.
How to read the drink
| Aroma | Smell first: fruit, grain, roast, herbs, spice, oak or fermentation tell you what to expect. |
|---|---|
| Texture | Notice body, bubbles, tannin, creaminess or alcohol warmth. |
| Finish | A short finish feels simple; a long finish keeps changing after you swallow. |
| Food match | Pair intensity with intensity: delicate drinks with lighter food, bold drinks with richer or saltier dishes. |