Today, being the first Thursday in November, is International Stout Day 2025 (National Day Calendar website), unsurprisingly created to be a day on which to celebrate Stouts. Stouts appear to have developed from Porters (originally a blend of ales), a darker beer favoured by London market porters 300 years ago, before brewers started brewing Porters specifically. 'Stout' tended to be a term to describe stronger beers. Stout, as in Stout Porter, was a stronger dark brew that London's brewers developed, and what we think of today as a typical Stout style.
Technically, nowadays, Porters are brewed using dark malts, and are usually a very deep, very dark red in colour if you put your glass up to the light, whereas Stouts are brewed using Roasted Barley in the mash too, and are black or very dark brown, notably brown in the colour of the head. Of course, I've drunk different brewers' Stouts, Porters, and strong Dark Milds, that taste as you would expect one of the other styles to taste, but, for me, I would define the Stout from the roasted barley taste, though no doubt many would argue with me. 😉
Whatever, enjoy a stout beer today; indeed, I'll be off soon to enjoy a Hercule (see blog for other dark beers I've recently drunk), cheers m'dears! 🍺
Whatever, enjoy a stout beer today; indeed, I'll be off soon to enjoy a Hercule (see blog for other dark beers I've recently drunk), cheers m'dears! 🍺
Image thanks to vecteezy.com, cheers! 👍
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