Tell Me aStout It

The recent excitement over the delivery of Southern Tier Creme Brulee Stout had me scratching my head a bit. I mean, I knew it was delicious and I wanted to start a central line of it straight to my taste buds, but it dawned on me that I wasn’t exactly sure what a ‘stout’ was. Embarrassing? Maybe. But I’m guessing there’s one or two of you out there who share my confusion so I thought I’d help us all out by doing a little research.

Turns out it’s an interesting story. “Stout” is actually a nickname. The name comes from what they referred to in England as “Stout Porters”. Porter was a dark brown beer popular among the street and river porters (get it?) of London that was made with roasted malts. “Stout”, among other things, means “strong”. Therefore, since this was the strongest of the porters, it became “Stout Porter”. After much evolution, it has become a variety of its own, simply being known as “Stout.”

That’s all well and good, but what you really want to know (and what I really wanted to know) is this: what am I going to get when I crack open a Stout? That is a multifaceted answer, so let’s go with bullet points:

  • Milk Stout: An English style, containing milk (or lactose sugars, if you will). Results in a dark, rich, creamy brew. Our Creme Brulee Stout falls under this category.
  • Dry Stout: Best known in this category? Guinness. Enough said, right?
  • Imperial Stout: Russian. High alcohol content.
  • Oatmeal Stout: In a word? Smooth. This stout is brewed with up to 30% oats, resulting in a creamy, smooth and slightly sweet brew.

There are a few others out theStoutre, i.e Chocolate Stout, Coffee Stout, etc but these are the most popular. We’ve got them all, and we love them all. Come grab a few and have a tasting party this weekend. And if you want me to join you? Well, twist my arm.