Comments on: Style Series: Stout

By: Sublimely Self-Righteous Ale | Thank Heaven for Beer

Sublimely Self-Righteous Ale | Thank Heaven for Beer — Mon, 12 Apr 2010 19:14:01 +0000

[...] hell should we call this?” sentiment. Maybe I’m a simpleton, but I’d call it a stout. Of course, Stone calls the 11th anniversary a black IPA, so it would stand to reason that they [...]

By: Samuel Smith's Oatmeal Stout | Thank Heaven for Beer

Samuel Smith's Oatmeal Stout | Thank Heaven for Beer — Fri, 27 Nov 2009 20:55:58 +0000

[...] commissioned at the behest of Merchant du Vin, it’s had a serious foothold on the world of oatmeal stouts. It’s odd that we’ve not reviewed it before now on the site. It’s widely [...]

By: Speedway Stout by Alesmith | Thank Heaven for Beer

Speedway Stout by Alesmith | Thank Heaven for Beer — Tue, 17 Nov 2009 23:22:40 +0000

[...] Pour: From the very beginning, there was no doubt that this was a Stout. It had a deeply black body, which propped up a creamy brown and foamy head. It was a very [...]

By: Bison Chocolate Stout | Thank Heaven for Beer

Bison Chocolate Stout | Thank Heaven for Beer — Thu, 17 Sep 2009 20:17:44 +0000

[...] I remembering this beer differently? Did it used to be darker and more stout? Maybe they did change it a bit. The last time I drank this beer was about a year ago. In [...]

By: 2003 Podge Belgian Imperial Stout | Thank Heaven for Beer

2003 Podge Belgian Imperial Stout | Thank Heaven for Beer — Mon, 07 Sep 2009 20:32:51 +0000

[...] of the style. Normally, I expect a heavy, thick, sweeter or darker version when I hear the words Imperial Stout. But it’s not a necessary quality. Let’s not confuse things; Podge is certainly [...]

By: vince

vince — Wed, 12 Aug 2009 21:56:53 +0000

the perfect night at the pub is a Beamish Stout followed by a young’s double chocolate

By: beer_scientist

beer_scientist — Wed, 12 Aug 2009 01:21:41 +0000

I’ve made a mocha latte stout myself. Your son sounds like a future wise-man. I’m doing a double chocolate stout on Thursday…at least I hope.

By: Big Tex

Big Tex — Tue, 11 Aug 2009 18:36:33 +0000

My son will say his favorite style is stout (he’s 6). I do like a good stout. There is just so much room for creativity and interpretation in brewing a stout. You can add chocolate, coffee, fruit (raspberries or blackberries), or a combination. As mentioned in the post, there are many subcategories.

One of my favorites that I need to brew again is a Chocolate Milk Stout. Of course, it contains chocolate and lactose. Yum.

@ Nate… I think that stouts are a go-to with newbies to the craft brewing world, simply because of their appearance. Dark = sophisticated beer. Of course, we learn that does not necessarily hold true, but it’s a good starting ground rule, due to the massive amounts of low quality light lager out there.

By: Nate

Nate — Tue, 11 Aug 2009 15:22:21 +0000

@bob
I read about “tokyo” sounds interesting
I hope to see a review of it soon on the beer club!

By: beer_scientist

beer_scientist — Tue, 11 Aug 2009 14:42:06 +0000

Bob,

I agree about the flavor and complexity. That Tokyo Stout sounds like a hefty offering. I may see about trying to find some. 18.2%…hope you bring a friend along for that ride. I remember the first time that I drank World Wide Stout, which is 18%. The ABV wasn’t on the bottle. I drank it in 45 min and realized how strong it really was.

Howard,
Bourbon County is awesome. Might even be my favorite stout, it’s hard to say. I think I’m general agreement about Imperial Stouts being a favorite. I’m glad the post inspired.