Bottles of Imperial Stout

Stout and porter are dark beers made using roasted malts or roast barley. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark beer popular with street and river porters of London that had been made with roasted malts. This same beer later also became known as stout,^[1] though the word stout had been used as early as 1677.^[2] The history and development of stout and porter are intertwined.^[3] Image File history File linksMetadata ImperialStout. ... Image File history File linksMetadata ImperialStout. ... Porter is a beer with a dark colour. ... For other uses, see Beer (disambiguation). ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Binomial name L. Barley (Hordeum vulgare) is an annual cereal grain, which serves as a major animal feed crop, with smaller amounts used for malting and in health food. ... A version of porter which is brewed in Finland, Estonia, Latvia, Lithuania, Poland and Russia. ... A porter carries objects. ...

History

Porter was first recorded as being made and sold in London in the 1730s. It became very popular in Great Britain and Ireland, and was responsible for the trend toward large regional breweries with tied pubs. With the advent of pale ale the popularity of dark beers decreased, apart from Ireland where the breweries of Guinness, Murphy's and Beamish grew in size with international interest in Irish (or dry) stout. Porter is a beer with a dark colour. ... Events and Trends The Great Awakening - A Protestant religious movement active in the British colonies of North America Sextant invented (probably around 1730) independently by John Hadley in Great Britain and Thomas Godfrey in the American colonies World leaders Louis XV King of France (king from 1715 to 1774) George... A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ... Guinness logo Guinness is Good for You - Irish language advertisement. ... A glass of Murphys Red Ale Murphys is a stout ale. ... Beamish Stout, 1919 advert for the famous Cork brewers The Beamish and Crawford brewery was founded in Cork, Ireland in 1792 by William Beamish and William Crawford. ...

"Nourishing" and sweet "milk" stouts became popular in Great Britain in the years following the Second World War, though their popularity declined towards the end of the 20th century – apart from pockets of local interest, such as Glasgow with Sweetheart Stout, and Jamaica with Dragon Stout. Mushroom cloud from the nuclear explosion over Nagasaki rising 18 km into the air. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999...

With beer writers such as Michael Jackson writing about stouts and porters in the 1970s, there has been a moderate interest in the global speciality beer market. For other persons named Michael Jackson, see Michael Jackson (disambiguation). ...

Originally, the adjective "stout" meant "proud" or "brave", but later, after the fourteenth century, "stout" came to mean "strong." The first known use of the word stout about beer was in a document dated 1677 found in the Egerton Manuscript,^[2] the sense being that a stout beer was a strong beer. The expression stout porter was applied during the 1700s to strong versions of porter, and was used by Guinness of Ireland in 1820 – although Guinness had been brewing porters since about 1780, having originally been an ale brewer from its foundation in 1759. "Stout" still meant only "strong" and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to find "stout pale ale", for example. Later, "stout" was eventually to be associated only with porter, becoming a synonym of dark beer. During the end of the nineteenth century, stout porter beer gained the reputation of being a healthy strengthening drink, so that it was used by athletes and nursing mothers, while doctors often recommended it to help recovery.^[4] In fact, in Ireland, blood donors and post operative patients were once given Guinness due to its high iron content.^[4] (13th century - 14th century - 15th century - more centuries) As a means of recording the passage of time, the 14th century was that century which lasted from 1301 to 1400. ... Francis Henry Egerton, 8th Earl of Bridgewater (1756 - February 12, 1829) was a noted British eccentric, and supporter of natural theology. ... Guinness logo Guinness is Good for You - Irish language advertisement. ... 1820 was a leap year starting on Saturday (see link for calendar). ... Porter is a beer with a dark colour. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ... Guinness logo Guinness is Good for You - Irish language advertisement. ...

Types of stout

A pint of Guinness stout awaits consumption with a slice of bread and butter.

Stouts have a number of variations. Pint of stout from pdphoto. ... Pint of stout from pdphoto. ...

Dry or Irish stout

Irish stout or dry stout is very dark or rich in colour and it often has a "toast" or coffee-like taste. The most famous example, Guinness, is from Ireland. Its alcoholic content and "dry" flavour are both characterized as light, although it varies from country to country. Guinness logo Guinness is Good for You - Irish language advertisement. ... Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages. ...

Imperial stout

Imperial stout, also known as "Russian Imperial Stout" or "Imperial Russian Stout," is a strong dark beer or stout that was originally brewed by Thrale's brewery in London, England for export to the court of the Tsar of Russia as "Thrale's Entire Porter".^[5] It has a high alcohol content (nine or ten percent is not uncommon) intended to preserve it during long trips and to provide a more bracing drink against cold climates. The colour is very dark, almost always opaque black. Imperial stout exhibits enormously powerful malt flavours, hints of dark fruits, and is often quite rich, resembling a chocolate dessert. For other uses, see England (disambiguation). ... Tsar (Bulgarian, Serbian and Macedonian цар, Russian  , in scientific transliteration respectively car and car ), occasionally spelled Czar or Tzar and sometimes Csar or Zar in English, is a Slavonic term designating certain monarchs. ... This article does not cite any references or sources. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ...

Porter

Main article: Porter (beer)

Porter is an alternative name for stout. It was originally used in the 18th century. Historically, culturally and technically there are no differences between stout and porter, though there has been a tendency for breweries to differentiate the strengths of their dark beers with the words "extra", "double" and "stout". So the term "stout" was used to indicate a stronger porter than other porters issued by an individual brewery — though one brewery's porter could easily be stronger than a neighbouring brewery's stout. Though not consistent, this is the usage that has most commonly been employed.^[6] Porter is a beer with a dark colour. ...

Baltic porter

A version of porter which is brewed in Finland, Estonia, Latvia, Lithuania, Poland and Russia. It has a higher alcohol content than ordinary porters. Export ales (see Russian Imperial Stout) introduced from Britain in the 18th century were influenced by regional styles when they began to be produced locally. What was once a top-fermenting ("ale-style") beer, it is now mostly brewed as a lager-style bottom-fermenting beer in Slavic and Baltic breweries.^[7] Porter is a beer with a dark colour. ... Ethanol, also known as ethyl alcohol, drinking alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound, and is best known as the alcohol found in alcoholic beverages. ... Imperial stout, also known as Russian Imperial Stout or Imperial Russian Stout, is a variety of ale that was originally brewed in England for export to the court of the Tsar of Russia. ... For other uses, see Ale (disambiguation). ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ...

Milk stout

Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by Saccharomyces cerevisiae, it adds sweetness, body, and calories to the finished beer. Contemporary labelling standards in place since 1945 prevent the use of the term in the UK. The classic example of sweet stout is Mackeson's XXX. Lactose is a disaccharide that consists of β-D-galactose and β-D-glucose molecules bonded through a β1-4 glycosidic linkage. ... This article is about sugar as food and as an important and widely-traded commodity. ... A glass of cows milk. ... Binomial name Meyen ex E.C. Hansen Saccharomyces cerevisiae is a species of budding yeast. ... Year 1945 (MCMXLV) was a common year starting on Monday (link will display the full calendar). ... Mackesons XXX is a dark sweet beer. ...

Milk stout was supposed to be very nutritious, and was given to nursing mothers. In 1875, John Henry Johnson first sought a patent for a milk beer, based on whey, lactose, and hops. 1875 (MDCCCLXXV) was a common year starting on Friday (see link for calendar). ... Percentages are relative to US recommendations for adults. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ...

Milk stout was not very widely distributed before Mackeson's Brewery acquired the patents to produce it in 1910. Since then its production has been licensed to other brewers. Mackesons Brewery is a former brewery in Hythe Kent. ...

Oatmeal stout

The original modern Oatmeal stout

Oatmeal stout is a stout with a proportion of oats, normally a maximum of 5%, added during the brewing process. Even though a larger than 5% proportion of oats in beer can lead to a bitter or astringent taste,^[8] during the medieval period in Europe, oats were a common ingredient in ale,^[9] and proportions up to 25% were standard. However, despite some areas of Europe, such as Norway, still clinging to the use of oats in brewing until the early part of the 20th century, the practice had largely died out by the sixteenth century, so that Tudor sailors refused to drink oat beer offered to them in 1513, because of the bitter flavour.^[10][11] Image File history File linksMetadata Download high resolution version (531x800, 65 KB) Summary A bottle of Samuel Smiths Oatmeal Stout, uploaded by the images author. ... Image File history File linksMetadata Download high resolution version (531x800, 65 KB) Summary A bottle of Samuel Smiths Oatmeal Stout, uploaded by the images author. ... Binomial name Avena sativa Carolus Linnaeus (1753) The Oat (Avena sativa) is a species of cereal grain, and the seeds of this plant. ... The Middle Ages formed the middle period in a traditional schematic division of European history into three ages: the classical civilization of Antiquity, the Middle Ages, and modern times. ... This article or section does not cite any references or sources. ...

There was a revival of interest in using oats during the end of the nineteenth century, when restorative, nourishing and invalid beers, such as the later Milk stout, were popular, because of the association of porridge with health.^[12] Macklay's of Alloa produced an Original Oatmalt Stout in 1895 which used 75% "Oatmalt", and a 63/- Oatmeal Stout in 1909 which used 30% "Flaked (Porridge) Oats".^[13] ‹ The template below is being considered for deletion. ...

But by the early 20th century these beers had all but disappeared. When Michael Jackson mentioned the defunct Eldrige Pope Oat Malt Stout in his 1977 book The World Guide to Beer, Oatmeal stout was no longer being made anywhere, but Charles Finkel, founder of Merchant du Vin, was curious enough to commission Samuel Smith to produce a version.^[14] Samuel Smith's Oatmeal Stout then became the template for other breweries' versions. For other persons named Michael Jackson, see Michael Jackson (disambiguation). ... Merchant Du Vin is a beer importer founded by American Charles Finkel in 1978. ... A bottle of Samuel Smiths Oatmeal Stout. ...

One of the first to follow Samuel Smith was the Broughton brewery in the Scottish Borders with their Scottish Oatmeal Stout,^[15] a 4.2% beer they have made since 1979 with roasted barley and pinhead oats. Young's Brewery of London were not long after with their 5.2% Oatmeal Stout, a beer that is mainly made for the North American market. One of the most notable of the USA versions is the Anderson Valley Brewing Company's Barney Flats Oatmeal Stout, a bottle conditioned stout of 5.7% strength that has won several awards.^[16] In Canada, McAuslan Brewing's St. Ambroise Oatmeal Stout has also attracted attention and a significant award.^[17] Scottish Borders (often referred to locally as The Borders or The Borderland) is one of 35 local government unitary council areas of Scotland. ... Young & Cos Brewery Plc is a vertically integrated British regional brewer founded in 1831 by Charles Young and Anthony Bainbridge when they purchased the Ram Brewery in Wandsworth. ... An alcoholic drink, typically beer, that is bottle-conditioned is one that has been wholly or partially fermented in the bottle from which it is served. ...

Oatmeal stouts are now made in several countries, including Australia with Redoak of Sydney producing a 5% Oatmeal Stout^[18] and WinterCoat of Denmark brewing a 5.9% Oatmeal Stout using roasted barley and chocolate malt.^[19]

Chocolate stout

Chocolate stout is a name brewers sometimes give to certain stouts. The name "Chocolate stout" is usually given because the beers have a noticeable dark chocolate flavour through the use of darker, more aromatic malt; particularly chocolate malt — a malt that has been roasted or kilned until it acquires a chocolate colour. Sometimes, as with Young's Double Chocolate Stout, and Rogue Ales' Chocolate Stout the beers are also brewed with a small amount of real chocolate.^[20][21] Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Malted barley - a primary mash ingredient In brewing, the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water at specific temperature ranges is called mashing. ... Charcoal Kilns, California Gold Kiln, Victoria, Australia Hop kiln. ... Youngs was a British regional brewery founded in 1831 by Charles Young and Anthony Bainbridge when they purchased the Ram Brewery in Wandsworth. ... Rogue Ales, founded in 1988, is a microbrewery in Newport, Oregon. ...

The Brooklyn Brewery of New York produce a very strong (10.6% abv) Black Chocolate Stout which uses six types of black, chocolate and roasted malts.^[22] Denmark's Ølfabrikken brewery^[23] have produced a strong stout called ØL, which is made with ingredients from four continents: cocoa from South America; coffee from Asia; hops from North America; and malts from Europe. Brooklyn Brewery was started in 1984 by former Associated Press correspondent Steve Hindy and former Chemical Bank lending officer Tom Potter. ... “NY” redirects here. ... Cocoa beans in a cacao pod Cocoa is the dried and partially fermented fatty seed of the cacao tree from which chocolate is made. ... For the several U.S. counties named Coffee, see Coffee County. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ...

Coffee stout

Dark roasted malts, such as black patent malt (the darkest roast), can lend a bitter coffee flavour to dark beer. Some brewers like to emphasize the coffee flavour and add ground coffee. Brewers will then give the beer a name such as "Guatemalan Coffee Stout", "Espresso Stout", "Breakfast Coffee Stout", etc. Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ...

The ABV of these coffee flavoured stouts will vary from under 4% to over 8%. Most examples will be dry and bitter, though others add milk sugar to create a sweet stout which may then be given a name such as "Coffee & Cream Stout" or just "Coffee Cream Stout". Other flavours such as mint or chocolate may also be added in various combinations. Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ...

Oyster stout

Oysters have had a long association with stout. When stouts were emerging in the eighteenth century, oysters were a commonplace food often served in pubs and taverns. Benjamin Disraeli is said to have enjoyed a meal of oysters and Guinness in the 1800s, though by the 1900s oyster beds were in decline, and stout had given way to pale ale. For other uses, see Oyster (disambiguation). ... An amusingly named pub (the Old New Inn) at Bourton-on-the-Water, in the Cotswold Hills of South West England A pub in the Haymarket area of Edinburgh, Scotland A public house, usually known as a pub, is a drinking establishment found mainly in the United Kingdom, Ireland, Canada... Benjamin Disraeli, 1st Earl of Beaconsfield (December 21, 1804 - April 24, British Conservative Prime Minister of the United Kingdom and author. ... Guinness logo Guinness is Good for You - Irish language advertisement. ... A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ...

The first known use of oysters as part of the brewing process of stout was in 1929 in New Zealand, followed by the Hammerton Brewery in London, UK, in 1938.^[24] Several British brewers used oysters in stouts during the "nourishing stout" and "milk stout" period just after the second world war.

Modern oyster stouts may be made with a handful of oysters in the barrel or, as with Marston's Oyster Stout, just use the name with the implication that the beer would be suitable for drinking with oysters. Marstons is the colloquial name for the brewer and pub operator Marstons PLC; some of its beer output; and the Marstons Brewery. ...

References