With St. Patrick's Day falling on the 17th of the month, what better style exists for March but Stouts?!
Now, Stouts come in a number of varieties, each a slightly different interpretation on the same theme: Dry Stouts, Sweet Stouts, Oatmeal Stouts, Export Stouts, American Stouts, Imperial Stouts. The one thing they all have in common is roasted barley - unmalted barley that has been kilned or oven-roasted at a high temperature, yielding a characteristic color and imparting distinctive flavors. These flavors include coffee and chocolate notes, roasted grain elements, even a bitterness resulting from the burnt character of the grain.
Originally, Stouts were known as Stout Porters in 18th Century London, referring to their fullness of body and higher strength. Though the name and the style lost popularity in London, Stouts found favor elsewhere in the Isles. Guinness, perhaps the world's most popular maker of Stouts, finds its home in St. James's Gate Brewery in Dublin, Ireland. The Dry Stout often goes by the moniker Irish Dry Stout to reflect this popularity.
Sweet Stouts remain primarily an obscure British style, whose name reflects a definitive sweetness that derives from the use of lactose, or milk sugar; thus, sweet stouts have been known as "lacto" stouts or "milk" stouts. Oatmeal Stouts are variants that utilize some oats in the grain bill to enhance the body, flavor, and mouthfeel of the finished ale, while Export Stouts seem to have an association with the Tropics and a bit more strength.
American Stouts tend to possess an increased hop presence and bitterness, but really fall all over the board. New American Craft Brewers have flavored their stouts with fruits, coffee, chocolate, vanilla, and any number of spices seeking unique and original flavors.
Imperial Stouts originally were brewed strong to survive the journey from England to the harsh climate of Russia and the Baltic states. This style oftentimes finds "Russian" attached to its name for this reason, and for the favor it found in the Russian Czarist Courts. Once again, modern American Craft Brewers have taken liberties with the style, brewing it to ever-increasing strengths, barrel aging it in used spirit barrels (bourbon is especially popular).
On a final note, expect the trend of Oyster Stouts to emerge in 2010. Traditionally, a Dry Stout pairs wonderfully with oysters, so someone decided to brew stout with oyster "juice" and oysters. I personally haven't had one yet, but the day will come. The Co-op carries a number of Stouts in all varieties (with the notable exception of the Oyster Stout), too numerous to mention at this point. Skip the green beer and hoist a Stout this month.
Sláinte! ~m
