Stout
Porter & Stout · ale
A dry, roasty, dark ale with sharp coffee and chocolate character.
- OG
- 1.036–1.050
- FG
- 1.007–1.011
- ABV
- 4–5%
- IBU
- 25–45
- SRM
- 25–40
Description
Stout in its dry, sessionable form is built on the sharp, coffee-toned bite of unmalted roasted barley. The grain bill is otherwise simple — a clean base malt, a touch of dark crystal or flaked barley for body — and the result is a beer that drinks much lighter than it looks. Carbonation is typically moderate, and the finish is dry, with a long roasty bitterness that lingers. This is the export-friendly, pint-after-pint style of dark beer.
History
The dry stout style was codified in 19th-century Dublin around the use of unmalted roasted barley, which became legal as a cost-saving measure under British malt taxation. Guinness scaled the recipe internationally and the style is now a global reference point for dark, low-alcohol roasted ales.
Flavor notes
Espresso and dark chocolate on the nose; sharp roasted-grain bitterness; medium body; long dry finish with lingering roast.
Classic examples
- Guinness Draught
- Murphy's Irish Stout
- Beamish
Service
Imperial pint or nonic · 50–55°F
Recipes in this style
Style ranges based on multiple primary brewing-literature sources; BJCP attribution under legal review. See licensing.