Stouts

Stouts were first produced in the early nineteenth century as high-gravity porters called "stout porters." Within time, brewers began to drop the word "porter." Stouts are very dark, almost black in color. Their color is achieved with roasted malt and/or with roasted barley, dark caramel malt, or even some chocolate malt. Stouts, compared to porters, are higher in gravity, lower in attenuation, and somewhat higher in relative bitterness. Stouts do not have a unified style, but rather are a family of substyles that have evolved over the years. Their substyles include imperial, sweet, and oatmeal stouts.

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