We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. This is typically a draught product today; bottled versions are typically brewed from a higher OG and are usually called Extra Stouts. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts. Commercial examples of this style are almost always associated with a nitro pour. Do not expect traditional bottle-conditioned beers to have the full, creamy texture or very long-lasting head traditionally associated with nitrogen dispense.
Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O'Hara's Irish Stout, Porterhouse Wrasslers 4X