A beer brewed with black unmalted barley, which imparts the dark colour and rich flavour characteristics.
Named because of its popularity with London transportation workers in the 1770s (due to low cost and longevity), porter was originally a mixture of different beer styles. Stouts were once called stout porters and were just a higher alcohol version of the porter.
Also known as Russian Imperial Stout, this is the style of stout that was brewed for export to the court of Catherine II of Russia. It is characterized by huge roasted, chocolate, and burnt malt flavours and high alcohol content.
Very dark and rich in colour, often featuring a roasted or coffee-like taste. The alcoholic and caloric content of dry stouts are both surprisingly low.
A stout containing lactose, a sugar derived from milk. Because lactose is unfermentable by beer yeast, it adds sweetness and body to the finished beer.
A stout with oats added during the brewing process. The high content of proteins, lipids, and gums imparted by the use of oats adds a rich smoothness to the stout, rather than a specific “oat” taste.