Beer

stout

The history of stout & porter are intertwined. The expression "stout porter" was used in the 1700's for strong versions of porters & first used by Guinness of Ireland in 1820. Originally, the word "stout" only meant "strong" & it could be related to any kind of beer. During the end of the 19th-century, stout porter gained the reputation of being a healthy strengthening drink. Doctors often recommended it to be used by athletes & nursing mothers for recovery purposes. There are a number of stout variations, including milk stout, oatmeal stout, dry stout & imperial stout. Their flavors can range from dry & creamy to full-bodied & bitter, but their color is always "the black of night". (* = on tap)

bourbon barrel imperial stout

10.5% abv. schlafly brewery. st. louis, missouri. draught & bottle

old rasputin russian imperial

9% abv; north coast brewing, california. bottle 6–

young's double chocolate

5.2% abv; england. 15oz can 7–

samuel smith's oatmeal stout

5% abv; england. bottle 7–

the poet oatmeal stout

7% abv; new holland brewery, michigan. bottle 5–

bell's kalamazoo stout

6.5% abv; michigan. bottle 5–

left hand milk stout

7% abv; left hand brewery, colorado. bottle 5–

*mccoy's dry stout

3.9% abv; kansas city, missouri. pint 4–