Stouts - dry, milk, oatmeal and imperial
A stout scares people with its look: black as tar, a thick head, flavours of coffee and chocolate. And yet it is one of the most varied and friendly families in the beer world, in which a light, sessionable Irish stout stands beside a mighty imperial. They are united by a dark, roasted character, and divided by sweetness, body and strength. Interestingly, many stouts are not nearly as strong as their colour suggests. This family is worth knowing, because it is a great entry for anyone who thinks they do not like dark beer.
Where the dark, roasted character comes from
All stouts share one thing: roasted malt or roasted barley. From it come the black colour and the flavours of coffee, dark chocolate, espresso and toasted crust. Roasted barley gives stouts that characteristic, coffee-like bitterness that defines the style. I cover the role of malt and roasting in malt in beer, and dark beers in general in dark beers: porter and stout. The colour says nothing about strength, though, which I unpack in is dark beer strong.
Dry stout, the Irish classic
The dry stout, also known as the Irish stout, is the lightest and most drinkable member of the family. It is built on roasted barley, which gives a dry, roasted finish with a clear, almost espresso bitterness. It is a surprisingly light-bodied and low-alcohol beer, usually around four percent, so you can drink it for a long time. The most famous example is Guinness, proof that a dark beer can be lighter than many a pale lager.
Milk stout, the sweet and creamy one
The milk stout, also called sweet or cream stout, adds lactose, a milk sugar, to the recipe. The key is that beer yeast cannot ferment lactose, so it stays in the beer, adding sweetness and a fuller, creamy body. The result is a smooth, mellow, slightly sweet stout balanced by the roasted bitterness. Milk stouts are usually moderate in strength, around four to six percent. It is a great choice for people who find a classic stout too dry.
Oatmeal stout, the silky smooth one
The oatmeal stout adds oat flakes to the mash, usually up to around thirty percent. The oats bring a delicate, nutty note, and above all a silky, full and smooth texture. The oatmeal stout sits somewhere between the dry Irish and the sweet milk stout: not as dry as the first nor as sweet as the second, but exceptionally velvety. It is often the creamiest stout you can drink.
Imperial stout, power and depth
The imperial stout is the strongest member of the family, a bold and intense beer, usually above eight percent alcohol. Its history is colourful: it was originally brewed strong to survive the long journey to the court of the Russian tsars, hence the name imperial. Modern versions are full of dark fruit, like raisins, plums and figs, intense chocolate and coffee, and a warming heat of alcohol. It is a beer for cool evenings, for slow savouring in small sips, almost like a strong spirit.
How to drink them
Stouts taste best not straight from the fridge but lightly chilled, because too low a temperature mutes the notes of coffee, chocolate and roasted malt. This is especially true for strong imperials, which open up the fullness of their aroma in the warmth. Light dry stouts can be drunk cooler and longer, as a refreshment. I cover how roasted bitterness sits against maltiness in the flavour balance of beer.
How to explore them
The best way to feel this family is to move from a light dry stout, through a creamy oatmeal and a sweet milk stout, to a mighty imperial. You will see how the same roasted foundation turns into four completely different beers. In GustoNote you note the style, sweetness, body and your impressions of every stout, and after a few dozen entries you will see whether you lean toward the dry, light ones or the sweet and strong ones. It turns a scary colour into a map of specific, friendly flavours.