Stout

The Stout is a mostly deep black, top-fermented beer pub with an average alcohol content of 3% to 4.5 % and a distinct, creamy froth. It is brewed with particularly strong roasted barley unvermälzter (10 %) and barley (90 %). Third malt with some of these beers Karamelmalze are used, this approach is especially popular in English-speaking countries.

Origin

From England Stout and Porter was exported with a much higher alcohol content to Scandinavia. Russia has taken over these varieties and brews up today so-called Imperial Stout and Baltic Porter. These varieties are strong beers with an alcohol content of 7 vol - % to 10 vol - %. These varieties partially wine yeast instead of brewer's yeasts are used, because they would kill the yeast in the normal brewing process until they could reach these percentages.

The origin of the term goes on Stout Porter ( ie: strong Porter) back, which was simply shortened the time to Stout. This strong but does not refer to the alcohol content (there's Porter with higher alcohol content than Stout ), but rather to the taste. A Porter ( as a profession ) is the (loads ) support. It has been specially developed with a lower alcohol content, but a strong seasoning for hard-working people and was successful. Finally, in Ireland the Stout was developed from the Porter.

Guinness

The most famous is the Guinness Stout from Dublin. The export Guinness for the " pubs " on the mainland has a higher alcohol content and a different flavor than the original. It is no longer considered draft beer and is sold more expensive. There is also Extra Stout, which has a stronger taste and bitter than the normal Guinness. In Ireland, as the original Guinness has an alcohol content of 4.2%. In continental Europe, this variety has 5%. Still belongs to Guinness Foreign Extra Stout family, a strong beer with an alcohol content of 7.5 %, with bitter acid, for stout - lovers some getting used to. In general, the lower the alcohol content at Stout, the rounder and more intense is the typical " Stout " flavor.

Subspecies

Imperial Stout

Sweet Stout

It tastes sweet, unlike normal Stout, because the malt is more pronounced than the hops. In rare cases, milk sugar or real chocolate is attached.

Mackeson is the best known of this variety, it contains lactose and has an alcohol content of 3 % ( export version: 5%). The finish is syrupy. The weakest beer in this series from Scotland is the Younger of Alloa - Sweethart stout, with 2%.

Chocolate Stout

It contains rare real chocolate, the barley is roasted so that it mimics the taste of chocolate.

Young's double chocolate stout is the first made ​​with real chocolate beer from London with an alcohol content of 5 %. The Brooklyn Chocolate Stout from New York with an alcohol content of 5% is without additives.

Coffee / Espresso Stout

Rare coffee is included, the barley is stronger than normal toasted Stout, whereby a coffee aroma is obtained. The taste thus comes close to barley coffee and the beer fits pudding or chocolate mousse.

Pyramid Espresso Stout from the Pacific Northwest and an alcohol content of 5.6 % mimics fruity coffee varieties according with full coffee flavor.

Real coffee ( Starbucks Coffee ) Red hook double black stout is added. It has a strong espresso in the finish, comes from Seattle, USA with 6.9 to 7 % alcohol.

Oatmeal Stout

The additional oatmeal gives the beer a creamy - creamy touch, suitable for creamy desserts. The Scottish Maclay oat malt stout with 4.5% has a creamy - sweet flavor and is buttery - toasty finish.

Porter - Stout

A Kind that is neither a Porter or a Stout actual, usually the name of " Porter" is maintained.

These include the Hoepfner Porter, which is to black in color mahogany and a soft toffee and a roasted flavor in the finish has. It comes from Karlsruhe ( Germany ) with 5.8 vol - %. The King and Barnes old Stout from South East England with 5.5 % is produced in the traditional bottle fermentation. With its solid foam crown and ruby-red to black color it tastes creamy and soft with a bitter touch.

Other varieties

The varieties Murphy's and Beamish still be brewed in Ireland, more varieties with low production volumes. In addition, there are Stout brands in the United States, the United Kingdom, Canada, Australia and New Zealand.

Stout is not comparable to those in Germany and the Czech Republic black and dark beers because they have by their manufacture an entirely different flavor. Black Beer is mostly bottom-fermented, but Porter and Stout fermented an ale. Sometimes Porter is listed in beverage cards under black beer. A German Porter brand is Lusatian Porter.