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Stout traces its roots back to 18th-century England. Originally, it was a stronger, more robust version of a porter, often referred to as “stout porter.” The term "stout" eventually came to represent its strength and boldness rather than its style.
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There are several types of stout, like dry stout, sweet stout, imperial stout, and oatmeal stout, each with its own distinct character.
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Stouts are known for their complex, roasted flavours. Common tasting notes include coffee, chocolate, caramel and toffee.
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Stouts, especially imperial stouts, are often full-bodied and come with higher alcohol content, sometimes reaching 8-12% ABV or more.
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Stout pairs wonderfully with rich and hearty dishes. Try it with chocolate desserts, grilled meats, and cheese.
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Roasted malt is the key ingredient in stout, responsible for its dark colour and deep, roasted flavours.
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Stouts, particularly the sweeter varieties, tend to have a slightly higher caloric content than lighter beers.
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Many craft breweries push the boundaries of stout brewing by experimenting with additional flavours like spices, fruits, or even chilli peppers.
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These facts will help you appreciate the full depth and variety this style has to offer.