Stout
A dark, dry, creamy-headed style of beer, used in drinks like a Black Velvet.
Origin
Ireland and England, developing from stronger "stout porter" styles in the 18th century, with Guinness (founded in Dublin in 1759) becoming the style's most iconic modern representative.
History
Stout originated as a stronger variation on porter, a dark, roasted-malt beer style popular in 18th-century London, and "stout porter" gradually became its own distinct category as breweries (Guinness most famously, founded in Dublin in 1759) refined the style using heavily roasted barley for a distinctive dark color and coffee-like bitterness. In cocktails, stout's rich, roasted character makes it a natural partner for chocolate, coffee, and dessert-style drinks, and it anchors classics like the Black Velvet (stout and Champagne).
Flavor profile
Rich and roasty, with coffee, chocolate, and sometimes caramel notes, generally fuller-bodied and darker than most other beer styles.
Tasting notes
Deep, roasted malt flavors dominate, often tasting distinctly of coffee or dark chocolate, giving cocktails built around it a much bolder, richer character than a light lager or ale mixer would provide.
Substitutes
- Porter, for a very closely related, slightly lighter dark beer substitute.
- A different stout style (oatmeal, milk, imperial), depending on how much sweetness or body a recipe wants.
- Coffee liqueur mixed with a splash of dark beer, as an approximation if only a milder stout is on hand.
Common cocktails