340:
441:
oats. (Parti-gyle brewing involves extracting multiple worts from a single mash through separate sparges. Each subsequent sparge extracts a more diluted lower gravity wort from the same ingredients in proportion. As a result each wort is boiled and fermented to produces a different strength beer from same ingredients) The name seems to have been a marketing device more than anything else. In the 1920s and 1930s
Whitbread's London Stout and Oatmeal Stout were identical, just packaged differently. The amount of oats Whitbread used was minimal, again around 0.5%. With such a small quantity of oats used, it could only have had little impact on the flavour or texture of these beers.
792:
364:
399:
470:
738:
721:
560:
40:
774:
352:
756:
2676:
810:
703:
191:
328:
686:
1730:
1755:
2121:
424:
period in Europe, oats were a common ingredient in ale, and proportions up to 35% were standard. Despite some areas of Europe, such as Norway, still clinging to the use of oats in brewing until the early part of the 20th century, the practice had largely died out by the 16th century, so much so that
495:, where he was factory manager. It was first sold by the Dunedin Brewery Company in New Zealand in 1938, with the Hammerton Brewery in London, UK, beginning production using the same formula the following year. Hammerton Brewery was re-established in 2014 and is once again brewing an oyster stout.
440:
In the 20th century, many oatmeal stouts contained only a minimal amount of oats. For example, in 1936 Barclay
Perkins Oatmeal Stout used only 0.5% oats. As the oatmeal stout was brewed in a parti-gyle process with their porter and standard stout, these two also contained the same proportion of
835:
who produce pastry stouts will experiment with flavors such as chocolate, marshmallow, maple syrup, vanilla, and various fruit. The finished product will have the flavor and aroma of popular sweets such as blueberry pancakes, marshmallows, donuts, brownies, cake, ice cream and fruit crumble.
158:
Because of the huge popularity of porters, brewers made them in a variety of strengths. The beers with higher gravities were called "Stout
Porters". There is still division and debate on whether stouts should be a separate style from porter. Usually the only deciding factor is strength.
460:
Oatmeal stouts do not usually taste specifically of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats. The gums increase the viscosity and body adding to the sense of smoothness.
115:
than other beers, was significantly cheaper than other beers, and was not easily affected by heat. Within a few decades, porter breweries in London had grown "beyond any previously known scale". Large volumes were exported to
Ireland and by 1776 it was being brewed by
98:
263:
With sweet stouts becoming the dominant stout in the UK in the early 20th century, it was mainly in
Ireland that the non-sweet or standard stout was being made. As standard stout has a drier taste than the English and American sweet stouts, they came to be called
339:
444:
Many breweries were still brewing oatmeal stouts in the 1950s, for example
Brickwoods in Portsmouth, Matthew Brown in Blackburn and Ushers in Trowbridge. When Michael Jackson mentioned the defunct Eldrige Pope "Oat Malt Stout" in his 1977 book
177:
found just 29 brewers in the UK and
Channel Islands still making stout, most of them milk stouts. In the 21st century, stout is making a comeback with a new generation of drinkers, thanks to new products from burgeoning
432:
There was a revival of interest in using oats during the end of the 19th century, when (supposedly) restorative, nourishing and invalid beers, such as the later milk stout, were popular, because of the association of
385:
There were no differences between stout and porter historically, though there had been a tendency for breweries to differentiate the strengths of their beers with the words "extra", "double" and "stout". The term
605:
between 1.100 and 1.107 and an alcohol content of around 10% ABV. This remained virtually unchanged over the whole time period. A recipe from 1856 also indicates that it was hopped at a rate of 10
272:
to differentiate them from stouts with added lactose or oatmeal. This is the style that represents a typical stout to most people. The best selling stouts worldwide are Irish stouts made by
227:
The milk stout has historically been claimed to be nutritious, advertised to nursing mothers as helping to increase their milk production. An archetypical surviving example of milk stout is
628:
following a 1958 takeover. Denmark's
Wiibroe Brewery launched its 8.2 per cent Imperial Stout in 1930. The first brewery to brew an Imperial Stout in the United States was Bert Grant's
1675:
437:
with health. Maclay of Alloa produced an
Original Oatmalt Stout in 1895 that used 70% "oatmalt", and a 63/- Oatmeal Stout in 1909, which used 30% "flaked (porridge) oats".
831:
A pastry stout is a stout beer which is brewed to be intentionally sweet with the end goal that the beer mimics the flavor and sometimes the appearance of a dessert. Many
151:
still meant only "strong" and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to find "stout pale ale", for example. Later,
111:
originated in London, England in the early 1720s. The beer became popular in the city, especially with porters (hence its name): it had a strong flavour, took longer to
1805:
791:
89:
were brewed to a variety of strengths, with the stronger beers called "stout porters". The history and development of stout and porter are thus intertwined.
1167:
1895:
651:. American interpretations of the style often include ingredients such as vanilla beans, chili powder, maple syrup, coffee, and marshmallows. Many are
166:, though their popularity declined towards the end of the 20th century, apart from pockets of local interest such as in Glasgow with Sweetheart Stout.
140:
363:
617:
in 1955, the beer was renamed "Courage
Imperial Russian Stout" and it was brewed sporadically until 1993. The bottle cap still said "Barclay's".
720:
2153:
1879:
1232:
737:
2706:
1996:
655:
to add additional layers of flavour. The word "Imperial" is now commonly added to other beer styles to denote a stronger version, hence
491:. Ernest Barnes came up with the idea of combining oysters with stout using an oyster concentrate made by Thyrodone Development Ltd. in
483:
have had a long association with stout. When stouts were emerging in the 18th century, oysters were a commonplace food often served in
312:
most beers use, to create a creamy texture with a long-lasting head. Some canned and bottled stouts include a special device called a "
1032:
1012:
989:
969:
1617:
1597:
1559:
1539:
1519:
1358:
890:
867:
773:
674:
in the 19th century. Imperial stouts imported from Britain were recreated locally using local ingredients and brewing traditions.
601:
which entitled him to use the name "Imperial". Historical analyses from the time period of 1849 to 1986 show that the beer had an
351:
1683:
1045:
221:
1311:
135:
meant "proud" or "brave", but after the 14th century it took on the connotation of "strong". The first known use of the word
236:
2031:
1096:
398:
589:. In 1781 the brewery changed hands and the beer became known as "Barclay Perkins Imperial Brown Stout". It was shipped to
816:
755:
1438:
702:
2635:
1970:
1813:
1456:
744:
602:
598:
301:
1393:
780:
621:
417:, normally a maximum of 30%, added during the brewing process. The BJCP categorizes it as style "16B. Oatmeal Stout."
904:
541:'s Chocolate Stout, the beers are also brewed with a small amount of chocolate, chocolate flavouring, or cacao nibs.
121:
1914:
809:
1222:
685:
2146:
1412:
644:
403:
243:
1248:
288:. Guinness makes a number of different varieties of its Irish stouts. Other examples of Irish dry stout include
727:
709:
652:
640:
554:
454:
217:
170:
469:
533:
until it acquires a chocolate colour. Sometimes, as with Muskoka Brewery's Double Chocolate Cranberry Stout,
289:
195:
510:
Oyster Stout, use the name with the implication that the beer would be suitable for drinking with oysters.
457:
to produce a version. Samuel Smith's Oatmeal Stout then became the template for other breweries' versions.
1956:
586:
31:
559:
39:
2701:
2280:
2139:
762:
473:
420:
Even though a larger proportion of oats in beer can lead to a bitter or astringent taste, during the
327:
293:
101:
2198:
2166:
563:
506:
in Dublin, that their award-winning Oyster Stout was not suitable for vegetarians. Others, such as
503:
304:, most of whom include a stout in their core ranges. Draught Irish stout is normally served with a
250:
78:
502:
may be made with a handful of oysters in the barrel, hence the warning by one establishment, the
492:
1168:"Guinness to brew anniversary stout to mark 250th birthday – Food & Drink, Life & Style"
162:"Nourishing" and sweet "milk" stouts became popular in Great Britain in the years following the
2125:
1196:
1070:
936:
2450:
2385:
2243:
2193:
1990:
1875:
1869:
1613:
1593:
1555:
1535:
1515:
1354:
1228:
1172:
1028:
1008:
985:
965:
886:
863:
636:
594:
125:
647:
in the early 1980s, and today Imperial stout is among the most popular beer styles with U.S.
316:" to nitrogenate the beer in the container to replicate the experience of the keg varieties.
2650:
2630:
2460:
2375:
2285:
857:
281:
82:
2675:
2455:
2248:
2000:
1350:
798:
692:
614:
487:
and taverns. By the 20th century, oyster beds were in decline, and stout had given way to
235:
of 10 ounces of pure dairy milk." The style was rare until being revived by a number of
163:
117:
1142:
2013:
1656:
1486:
917:
253:
in 1944 under the Food and Drugs Act 1938 regarding misleading labelling of milk stout.
2640:
2370:
2260:
2091:
1375:
656:
629:
625:
590:
582:
522:
450:
309:
228:
1117:
2695:
2660:
2618:
2310:
2305:
2265:
2238:
2208:
2068:
1705:
671:
667:
610:
550:
380:
313:
297:
124:. In the 19th century, the beer gained its customary black colour through the use of
112:
108:
86:
2049:
1938:
390:
was initially used to indicate a stronger porter than other porters from a brewery.
231:, for which the original brewers advertised that "each pint contains the energising
97:
77:
The first known use of the word "stout" for beer is in a document dated 1677 in the
2480:
1835:
1319:
1100:
606:
484:
426:
232:
190:
179:
155:
was eventually to be associated only with porter, becoming a synonym of dark beer.
507:
1343:
429:
sailors refused to drink oat beer offered to them because of the bitter flavour.
2680:
2613:
2583:
2576:
2571:
2554:
2549:
2510:
2420:
2317:
2203:
1676:"Brew Your Own: The How-To Homebrew Beer Magazine – Beer Styles – Oatmeal Stout"
1289:
143:
Manuscript, the sense being that a stout beer was a strong beer. The expression
1143:"The Stout Without Gout – December 2008 Document of the Month – Dorset For You"
2588:
2566:
2539:
2505:
2410:
2400:
2352:
2342:
2332:
2275:
2223:
2218:
2162:
648:
538:
534:
173:
wrote about stouts and porters in the 1970s, but in the mid 1980s a survey by
1646:
Whitbread Gravity Book, Whitbread Archive in the London Metropolitan Archives
1464:
2544:
2517:
2500:
2487:
2470:
2442:
2322:
2228:
2213:
2188:
2405:
2092:"What Are Pastry Stouts? » Brewer World-Everything about beer is here"
918:"Michael Jackson's Beer Hunter – Porter casts a long shadow on ale history"
2120:
17:
2655:
2625:
2561:
2532:
2522:
2300:
2290:
488:
434:
421:
305:
273:
2645:
2415:
2295:
2183:
1871:
Alcohol and Temperance in Modern History: An International Encyclopedia
832:
660:
521:
is a name brewers sometimes give to certain stouts having a noticeable
213:
55:
1571:
581:), is a stronger stout. The style originated in the 18th century from
2475:
2465:
2395:
2390:
2347:
2253:
2233:
2131:
480:
285:
277:
242:
Well known examples include the Bristol Beer Factory Milk Stout, the
1780:
220:, it adds sweetness and perceived body to the finished beer. In the
216:, a sugar derived from milk. Because lactose cannot be fermented by
1628:
Barclay Perkins brewing records in the London Metropolitan Archives
2593:
2527:
2425:
2362:
2327:
558:
468:
147:
was applied during the 18th century to strong versions of porter.
96:
38:
224:
style guide, the milk stout is classified as "16A. Sweet Stout."
2380:
2270:
1612:, Dr. John Harrison, published 2003 by Durden Park Beer Circle,
530:
526:
51:
2135:
937:"Picking Apart The Minute Differences Between Porter And Stout"
453:, founder of Merchant du Vin, was curious enough to commission
2175:
529:; particularly chocolate malt—a malt that has been roasted or
414:
1637:
Whitbread brewing records in the London Metropolitan Archives
635:
Imperial stouts have a high alcohol content, usually over 9%
1973:
MG 401 – R.L. ("Dick") Sweet – Breweriana Collection. (p26)
1868:
Blocker, Jack S.; Fahey, David M.; Tyrrell, Ian R. (2003).
2034:
Venture to the dark side of the brew with imperial stouts.
1941:
The Oxford Companion to Beer definition of imperial stout.
1898:
Back to black: Baltic porter is heading for pole position.
1312:"A Layman's Guide to Stout – Introduction to Stout Styles"
1657:"Michael Jackson's Beer Hunter – Kisses, oats and stouts"
1855:
A draught of contentment: the story of the Courage Group
613:(28 g/L). When Barclay's brewery was taken over by
449:, oatmeal stout was no longer being made anywhere, but
2052:
The Oxford Companion to Beer definition of "imperial".
1097:"British drinkers toast stout revival". 23 April 2012.
1592:, Martyn Cornell, published 2003 by Hodder Headline,
1554:, Martyn Cornell, published 2003 by Hodder Headline,
1439:"So what IS the difference between porter and stout?"
1046:"So what IS the difference between porter and stout?"
2606:
2441:
2434:
2361:
2174:
1112:
1110:
639:, and are among the darkest available beer styles.
139:for beer was in a document dated 1677 found in the
1342:
1345:Guinness: The 250 Year Quest for the Perfect Pint
525:flavour through the use of darker, more aromatic
1806:"Young's Double Chocolate Stout – Charles Wells"
300:. Native Irish stouts are brewed by independent
2147:
1277:. Oxford University Press. 2011. p. 494.
962:Beer: Tap into the Art and Science of Brewing
8:
999:
997:
984:. University of Pennsylvania Press, p. 244.
1396:Good beer – and choice – return to Ireland.
1221:Rabin, Dan; Forget, Carl (1 October 1998).
982:Beer in the Middle Ages and the Renaissance
851:
849:
2438:
2154:
2140:
2132:
2096:Brewer World-Everything about beer is here
1305:
1303:
620:In Canada, Imperial Stout was produced in
1957:"Barclay's Russian Imperial Stout, 1970"
397:
284:(also known as the Guinness Brewery) in
189:
900:
898:
845:
681:
323:
1933:
1931:
1413:"Good Beer Gas: Nitro Beers Explained"
585:in London for export to the court of
7:
1915:"Imperial Russian Stout 1849 – 1986"
1071:"Endangered beers | Zythophile"
883:The New Oxford Dictionary of English
1374:Klemp, K. Florian (17 March 2015).
1027:. Oxford University Press, p. 492.
643:brewed a version for export to the
71:
1487:"Beer Judge Certification Program"
1224:The Dictionary of Beer and Brewing
1118:"Beer Judge Certification Program"
1005:A Dictionary of Food and Nutrition
964:. Oxford University Press. p. 65.
406:, a craft brewery founded in 1983.
128:, and became stronger in flavour.
63:
25:
1913:Pattinson, Ron (9 January 2022).
1674:Galante, Stephan (October 1997).
1437:Cornell, Martyn (19 March 2009).
1349:. John Wiley & Sons. p.
1197:"Milk Stout: It Does a Body Good"
1044:Cornell, Martyn (19 March 2009).
624:first by Fritz Sick, and then by
2674:
2119:
2067:Klemp, K. Florian (March 2008).
2014:"Michael Jackson's Beer Hunter.
935:Johnston, Zach (28 March 2018).
808:
790:
772:
754:
736:
719:
701:
684:
413:is a stout with a proportion of
362:
350:
338:
326:
2090:Reddy, Abhinav (25 June 2021).
2016:How Bert Grant Saved The World.
1514:, p. 50. Brewers Publications,
1249:"Milk stout prosecutions, 1944"
885:. Oxford University Press 1998
67:
2589:Steam beer / California Common
1411:Holl, John (24 January 2013).
1341:Yenne, Bill (5 October 2007).
308:propellant in addition to the
246:and the Lancaster Milk Stout.
59:
1:
239:in the twenty-first century.
2636:Beer and breweries by region
1971:"University of Saskatchewan
1376:"The Evolution of Dry Stout"
1288:Klemp, Keith (1 July 2012).
1253:I might have a glass of beer
1025:The Oxford Companion to Beer
566:Imperial Stout advertisement
537:Double Chocolate Stout, and
2707:History of alcoholic drinks
1760:, Issue 23806, 12 May 1939"
1735:, Issue 23805, 11 May 1939"
1590:Beer: The Story of the Pint
1552:Beer: The Story of the Pint
1532:Beer: The Story of the Pint
1296:. Vol. 33, no. 3.
1007:. Oxford University Press.
357:Beamish Genuine Irish Stout
249:There were prosecutions in
2723:
1836:"Rogue Ales & Spirits"
1534:, p. 49. Hodder Headline,
1510:Lewis, Michael J. (1995).
1457:"Porter and Stout – CAMRA"
1095:Smithers, Rebecca (2012).
980:Unger, Richard W. (2004).
960:Bamforth, Charles (2009).
859:Stout (Classic Beer Style)
678:Gallery of imperial stouts
597:who was awarded a Russian
577:(sometimes abbreviated as
548:
378:
180:craft and regional brewers
29:
2669:
2496:
1874:. ABC-CLIO. p. 177.
1710:Barnes Wild Bluff Oysters
1003:Bender, David A. (2009).
404:Mendocino Brewing Company
131:Originally the adjective
43:A "double oat malt stout"
1769:– via Papers Past.
1744:– via Papers Past.
1530:Cornell, Martyn (2003).
1275:Oxford Companion to Beer
1227:. Taylor & Francis.
1075:Zythophile.wordpress.com
1050:Zythophile.wordpress.com
1023:Oliver, Garrett (2011).
905:Porter and Stout – CAMRA
862:. Brewers Publications.
730:Kentucky Breakfast Stout
555:Bourbon barrel aged beer
282:St. James's Gate Brewery
212:) is a stout containing
122:St. James's Gate Brewery
2073:All About Beer Magazine
1294:All About Beer Magazine
856:Lewis, Michael (2017).
653:aged in bourbon barrels
583:Thrale's Anchor Brewery
447:The World Guide to Beer
320:Gallery of Irish stouts
196:South African Breweries
194:Castle Milk Stout from
802:Wiibroe Imperial Stout
695:Imperial Russian Stout
666:A similar beer style,
587:Catherine II of Russia
575:Russian imperial stout
567:
477:
407:
402:An oatmeal stout from
345:Guinness Foreign Extra
198:
105:
44:
32:Stout (disambiguation)
1896:"Morning Advertiser.
1785:Porterhousebrewco.com
562:
472:
401:
302:Irish craft breweries
193:
100:
42:
2281:Kentucky common beer
2128:at Wikimedia Commons
1999:13 June 2013 at the
1991:Helsingør Leksikon.
1853:John Pudney (1971).
1576:Libguides.lib.hku.hk
670:, originated in the
369:Murphy's Irish Stout
296:, now both owned by
244:Left Hand Milk Stout
54:, that is generally
30:For other uses, see
2199:Australian pale ale
2069:"Big Baltic Porter"
2050:"Beer and Brewing.
2038:. 20 December 2017.
1939:"Beer and Brewing.
1608:Pages 59 & 60,
1195:BurnSilver, Glenn.
504:Porterhouse Brewery
251:Newcastle upon Tyne
104:advertisement, 1919
81:, referring to its
79:Egerton Manuscripts
1993:Wiibroes Bryggeri.
1816:on 16 January 2017
1810:Chalreswells.co.uk
1686:on 9 November 2011
1176:. 25 December 2008
568:
493:Bluff, New Zealand
478:
408:
199:
106:
50:is a type of dark
45:
27:Style of dark beer
2689:
2688:
2602:
2601:
2451:American wild ale
2386:Dortmunder Export
2194:American pale ale
2124:Media related to
1959:. 31 August 2017.
1881:978-1-57607-833-4
1758:Otago Daily Times
1733:Otago Daily Times
1610:Old British Beers
1380:Allaboutbeer.com/
1255:. 22 October 2011
1234:978-1-57958-078-0
1173:Belfast Telegraph
907:, Web.archive.org
661:Imperial pilsners
595:Albert von Le Coq
126:black patent malt
16:(Redirected from
2714:
2679:
2678:
2651:Low-alcohol beer
2631:Barrel-aged beer
2461:Flanders red ale
2439:
2376:Australian lager
2156:
2149:
2142:
2133:
2123:
2107:
2106:
2104:
2102:
2087:
2081:
2080:
2064:
2058:
2057:
2046:
2040:
2039:
2028:
2022:
2021:
2010:
2004:
1988:
1982:
1981:
1979:
1967:
1961:
1960:
1953:
1947:
1946:
1935:
1926:
1925:
1923:
1921:
1910:
1904:
1903:
1892:
1886:
1885:
1865:
1859:
1858:
1850:
1844:
1843:
1832:
1826:
1825:
1823:
1821:
1812:. Archived from
1802:
1796:
1795:
1793:
1791:
1777:
1771:
1770:
1768:
1766:
1752:
1746:
1745:
1743:
1741:
1727:
1721:
1720:
1718:
1716:
1702:
1696:
1695:
1693:
1691:
1682:. Archived from
1671:
1665:
1664:
1653:
1647:
1644:
1638:
1635:
1629:
1626:
1620:
1606:
1600:
1586:
1580:
1579:
1568:
1562:
1548:
1542:
1528:
1522:
1508:
1502:
1501:
1499:
1497:
1483:
1477:
1476:
1474:
1472:
1467:on 11 April 2009
1463:. Archived from
1453:
1447:
1446:
1443:Zythophile.co.uk
1434:
1428:
1427:
1425:
1423:
1408:
1402:
1401:
1394:"Protz On Beer.
1390:
1384:
1383:
1371:
1365:
1364:
1348:
1338:
1332:
1331:
1329:
1327:
1318:. Archived from
1307:
1298:
1297:
1285:
1279:
1278:
1271:
1265:
1264:
1262:
1260:
1245:
1239:
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1212:
1211:
1209:
1207:
1192:
1186:
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1183:
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1164:
1158:
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1155:
1153:
1147:Dorsetforyou.com
1139:
1133:
1132:
1130:
1128:
1114:
1105:
1093:
1087:
1086:
1084:
1082:
1067:
1061:
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1058:
1056:
1041:
1035:
1021:
1015:
1001:
992:
978:
972:
958:
952:
951:
949:
947:
932:
926:
925:
914:
908:
902:
893:
880:
874:
873:
853:
812:
794:
784:Old Rasputin XII
776:
758:
740:
723:
705:
688:
603:original gravity
573:, also known as
366:
354:
342:
333:Draught Guinness
330:
21:
2722:
2721:
2717:
2716:
2715:
2713:
2712:
2711:
2692:
2691:
2690:
2685:
2681:Beer portal
2673:
2665:
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571:Imperial stout
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561:
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539:Rogue Brewery
536:
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64:oatmeal stout
61:
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53:
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41:
37:
33:
19:
2435:Other styles
2337:
2099:. Retrieved
2095:
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2033:
2026:
2015:
2008:
1992:
1986:
1972:
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1918:. Retrieved
1908:
1897:
1890:
1870:
1863:
1854:
1848:
1839:
1830:
1818:. Retrieved
1814:the original
1809:
1800:
1788:. Retrieved
1784:
1775:
1763:. Retrieved
1757:
1750:
1738:. Retrieved
1732:
1725:
1713:. Retrieved
1709:
1700:
1688:. Retrieved
1684:the original
1679:
1669:
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1651:
1642:
1633:
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1609:
1604:
1589:
1584:
1575:
1566:
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1511:
1506:
1494:. Retrieved
1490:
1481:
1469:. Retrieved
1465:the original
1461:Camra.org.uk
1460:
1451:
1442:
1432:
1420:. Retrieved
1416:
1406:
1395:
1388:
1379:
1369:
1344:
1336:
1324:. Retrieved
1320:the original
1315:
1293:
1290:"Milk Stout"
1283:
1274:
1269:
1257:. Retrieved
1252:
1243:
1223:
1216:
1204:. Retrieved
1200:
1190:
1178:. Retrieved
1171:
1162:
1150:. Retrieved
1146:
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1125:. Retrieved
1121:
1101:The Guardian
1099:
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1079:. Retrieved
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1053:. Retrieved
1049:
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944:. Retrieved
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827:Pastry stout
763:Three Floyds
745:Great Divide
665:
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574:
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569:
518:
517:
499:
497:
479:
476:Oyster Stout
465:Oyster stout
459:
455:Samuel Smith
446:
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169:Beer writer
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145:stout porter
144:
136:
132:
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107:
76:
47:
46:
36:
2702:Beer styles
2614:Abbey beers
2584:Spruce beer
2572:Smoked beer
2550:Millet beer
2511:Banana beer
2421:Schwarzbier
2318:Pumpkin ale
2204:Barley wine
2163:Beer styles
2003:(in Danish)
1690:28 November
1572:"Databases"
1471:22 November
1259:21 November
781:North Coast
270:Irish stout
259:Irish stout
210:cream stout
206:sweet stout
2696:Categories
2567:Small beer
2540:Light beer
2506:Fruit beer
2411:Pale lager
2401:Kellerbier
2353:Wheat beer
2343:Strong ale
2333:Scotch ale
2276:Grodziskie
2224:Copper ale
2219:Burton ale
2101:7 December
1920:21 January
1820:30 January
1588:Page 158,
946:21 January
840:References
549:See also:
229:Mackeson's
218:beer yeast
202:Milk stout
186:Milk stout
68:milk stout
58:, such as
18:Stout beer
2577:Rauchbier
2545:Malt beer
2518:Hard soda
2501:Corn beer
2488:Oud bruin
2471:Framboise
2443:Sour beer
2323:Quadrupel
2229:Cream ale
2214:Brown ale
2189:Amber ale
1840:Rogue.com
1790:15 August
1550:Page 78,
1316:About.com
1081:15 August
833:breweries
799:Carlsberg
766:Dark Lord
508:Marston's
474:Marston's
266:dry stout
60:dry stout
2656:Real ale
2626:Adjuncts
2619:Trappist
2607:See also
2562:Rye beer
2533:Podpiwek
2523:Ice beer
2301:Pale ale
2291:Mild ale
2249:Grisette
1997:Archived
1765:15 April
1740:15 April
1715:15 April
1496:20 March
1180:13 March
1152:13 March
1127:20 March
728:Founders
489:pale ale
435:porridge
425:in 1513
422:medieval
306:nitrogen
298:Heineken
290:Murphy's
274:Guinness
83:strength
2646:Brewery
2416:Pilsner
2296:Old ale
2184:Altbier
1680:Byo.com
1422:1 April
1201:Byo.com
1055:20 July
820:Narwhal
693:Courage
615:Courage
535:Young's
498:Modern
481:Oysters
294:Beamish
214:lactose
141:Egerton
120:at his
102:Beamish
93:History
87:Porters
2476:Gueuze
2466:Lambic
2406:Märzen
2396:Helles
2391:Dunkel
2348:Tripel
2306:Porter
2286:Kölsch
2254:Saison
2234:Dubbel
2209:Bitter
1878:
1616:
1596:
1558:
1538:
1518:
1357:
1326:26 May
1231:
1206:11 May
1031:
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988:
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941:Uproxx
889:
866:
626:Molson
611:barrel
607:pounds
591:Russia
531:kilned
375:Porter
314:widget
286:Dublin
278:Diageo
109:Porter
2594:Tella
2528:Kvass
2481:Kriek
2426:Zoigl
2363:Lager
2338:Stout
2328:Sahti
2126:Stout
1978:(PDF)
1512:Stout
663:etc.
427:Tudor
388:stout
280:) at
153:stout
149:Stout
137:stout
133:stout
113:spoil
48:Stout
2555:Pito
2381:Bock
2271:Gose
2167:list
2103:2021
2079:(1).
1922:2022
1876:ISBN
1822:2016
1792:2012
1767:2018
1742:2018
1717:2018
1692:2011
1614:ISBN
1594:ISBN
1556:ISBN
1536:ISBN
1516:ISBN
1498:2024
1491:BJCP
1473:2006
1424:2021
1355:ISBN
1328:2015
1261:2016
1229:ISBN
1208:2017
1182:2009
1154:2009
1129:2024
1122:BJCP
1083:2012
1057:2018
1029:ISBN
1009:ISBN
986:ISBN
966:ISBN
948:2020
887:ISBN
864:ISBN
553:and
527:malt
415:oats
292:and
222:BJCP
70:and
52:beer
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1351:186
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