As promised, this is the beginning of our series of classics within the given styles of beer.  The format seems like it can take a similar shape to our Styles of Beer Series.  The previous series really just attempted to define what the styles of beer are, not what beers are the best/oldest/good versions of those styles. Now this series has taken shape because we feel that we ought to give the beers that are the gateway to those styles. Plus, we’ve had some prodding from others to the effect that we ought to do a series like this. So, it’s high time we do it.  Without further ado, here are some of the classics.

Stout found its earliest terminological usage in 1677 to describe a strong beer.  This is not necessarily meant to describe the stylistic guidelines that we are used to.  Although first used as an adjective, it is not the same thing as the more common application of “stout” to describe a stout porter.  While maybe not the oldest expression of the style or the best version, it is hard to get away from the notion that Guinness, at a minimum, popularized the style of beer.  Thus, stout has grown to have close associations with Guinness (legitimate or not).  At any rate, let’s move on to the different styles within the broader stout category.

Dry/Irish Stout: This is the the Guinness category.  Guinness is the most common and easily accessible version of this particular type.  I’ve always found it far better on tap than it is in the can or bottle.  In fact, their Extra Stout much more enjoyable in the bottle format than their normal version.  Having said that, I think that Murphy’s is a better version of the style.  I’ve always found its more licorice like qualities enchanting.  If you look you can find this beer on tap and certainly in the can.

Other Notable examples: Beamish is also known for its dry Irish, and a good domestic version by Schlafly can be found.  Moylan’s also makes it’s own version. However, Murphy’s remains one of my favorites and a more classic example.

Milk Stout: Milk stout and Mackeson’s are almost exactly overlapping terms.  Also called sweet stouts and cream stouts (context depending), these beers have been rediscovered in more recent years.  The English Mackeson’s is the classic example of the style…so delicious.  Recently, Left Hand Milk Stout has achieved a level of popularity.

Other Notable Examples: I’ve always enjoyed Bell’s Double Cream Stout. Commercial examples of this style has continued to increase in popularity.

Bourbon Stout:  Although an apparently historical necessity in origin, the style seems to have faded to a high degree with technological advance, namely, the advance of stainless steel barrels.  We have to remember that sanitation was not always as advanced as today.  I’m assuming that using oak barrels was simply one of the best solutions at the time.  I’m further assuming that the reuse of scotch/bourbon/or whatever other barrels may have their origin in economy of reduced cost.  Cooperage still takes about 8 hours of intense labor per barrel; hence one can see the cost associated with barrels.  To be honest, some of this is mere conjecture on my part, but information on the topic is scare (although I will be looking into this more).

At any rate, modern barrel aged beers are the new IPA, in my opinion.  It seems that everybody is doing it, sometimes with awesome results.  It’s also worth mentioning that not all of the brewers actually use barrels (some use wood chips).  I have to call Goose Island’s Bourbon County Stout my choice for a “classic” (albeit an instant classic) of the style.  This style is meant to be big and assertive (and believe me, it is).  Schlafly also make a version, which is hot without the deep graininess of the Goose Island offering.

Other Notable Versions:  Black Tuesday by the Bruery, The Abyss by Deschutes, KBS & CBS by Founders, Bluegrass Brewing Jefferson’s Reserve.  Older Viscosity by Port/Lost Abbey. There are ton of them, but Bourbon County (Goose Island) is one of easier to find.

Coffee Stouts: Obviously, coffee is added to this one.  It appears that the popularity of this style (if not the origin) was based in the many American micro-brew pubs that really took hold in the 1980-1990s. Speedway Stout by Alesmith is my choice for the best version of this style.  It’s not fair to call any beer in the category a classic.  However, Bell’s Java Stout is very good, and Dogfish Head’s Chicory Stout is also a common version which can be found.  Many coffee stouts tend to be regional, so it’s a little harder to pick one that can be found everywhere.

Oatmeal Stout: Although oats have been used in beers for centuries, perhaps the earliest stout usage was the 1890s.  Styles have been around ever since.  However, the style didn’t become popular/revitalized until Michael Jackson mentioned having tried a version, and the subsequent classic Samuel Smith’s Oatmeal Stout was developed at the behest of Merchant du Vin.  The rest is history.  This is the gold standard for what defines the style.

Other notable versions: Not to be outdone, Young’s makes a version.  A popular domestic version is Anderson Valley’s Barney Flats Oatmeal Stout.  Breckenridge also makes a good version.  As I’ve said, examples are prevalent but Sam Smith’s is a great version.

Chocolate Stout: Young’s Double Chocolate Stout is the most ubiquitous version of the style.  Great on tap but okay in the bottle.  I think it remains the classic version of the style.  Out of my norm, I’m going to say that I think an American version I’ve had is much better.  Rogue’s Chocolate Stout is the best version I’ve had of the style.  Bison’s Chocolate Stout is another good domestic version.

Imperial/Russian Imperial Stout: Doubtless, this category is hard to determine.  I’m a huge fan of Samuel Smith’s Imperial Stout as a classic rendition of the style.  I am going to name that as the one to try among the classic versions, although not a heavy bodied one. Ostensibly, this type of beer was first brewed for Catherine the II in the 1780s by Thrales, which eventually became Courage (a branch of Scottish & Newcastle).  I won’t go into the myth/legend behind the creation of the style.  However, one might make the case that Courage Imperial Russian Stout is the most classic example of the style.  American versions that are good include North Coast’s Old Rasputin & Bert Grant’s (when you could find it).  There are plenty of versions out there.  Nils Oscar is another that comes to mind.

American Extreme Versions: I’m sure that some of my readers might have wondered where this or that big Imperial Stout is.  I put this as a separate category because it’s difficult to justify putting these on the exact same footing as the classic versions of the style.  These are just so much bigger and heavier that I’m inclined to deal with them this way.  My favorite, for sure, is Three Floyd’s Dark Lord Russian Imperial Stout.  Others excellent ones I’ve tasted are The Bruery’s Black Tuesday, and Dogfish Head World Wide Stout.  I’ve not had Surly’s Darkness, so I can’t speak to some these bigger ones.  However, I would not include the Abyss here (sorry, Abyss lovers).

For what it’s worth, I didn’t go looking for “oyster stouts” or some of the other rarer categories.  I also want to reiterate that every opinion I’ve offered will probably come into disputation at some point. I do, however, wish to give those people who are interested in tasting these various styles of stout a starting list.  I think it fits nicely.  We’ve reviewed several of these beers on the site, so information about them can be found by searching a bit (I don’t want to burden the reader with a thousand links).  Here are the stouts on the site.

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