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A "double oat malt stout" Stout is a type of dark beer that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout. Stout is a type of ale. [1] [2] [3] The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. [4]
Stout malt is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to better convert the large quantities of dark malts and unmalted grain used in stouts. In practice, however, most stout recipes make use of pale malt for its much greater availability.
Pale ale or lager and stout or porter A black and tan is a beer cocktail made by layering a pale beer (usually pale ale ) and a dark beer (usually stout ). In Ireland, the drink is called a half and half .
A dark amber American-brewed pale ale. Pale ale is a golden to amber coloured beer style brewed with pale malt. [1] [2] [3] The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time.
The popularity of the style prompted brewers to produce porters in a wide variety of strengths. These started with Single Stout Porter around 1.066, Double Stout Porter (such as Guinness) at 1.072, Triple Stout Porter at 1.078 and Imperial Stout Porter at 1.095 and more. As the 19th century progressed, the porter suffix was gradually dropped.
For example, while India pale ales [7] [8] often have alcohol content around 6–7% abv, a "session India pale ale" will often have alcohol content below 5%. Barrel-aged beer is aged in wood barrels. Sour beer is made with additional microorganisms (alongside yeast) such as Brettanomyces or Lactobacillus.
The United States and Canada [2] were traditionally ale (and whisky) consuming regions in the British traditions before the late 19th century. Pale lager was later introduced by German immigrants. These German brewers developed their beers from the American six-row barley which has a higher tannic acid and protein content and greater husk per ...
In 1982, the John Smith's brands included Yorkshire Bitter, Magnet Pale Ale, Export Pale, Sweet Stout, Double Brown and Magnet Old. [46] In December 1983, John Smith's Cask (3.8% ABV) was re-introduced, seven years after it had been phased out. [47]