Stout: an experience
May 24 '01
The Bottom Line You may not fall in love at first taste, but if you stick with the style, you will reap great flavor rewards.
Don't let the deep, dark brown or even black color of stout mislead you as it does so many people. "Ugh!" they say."Too strong," many think.
Stouts are not necessarily strong beers, high in alcoholic content. The most popularly known stout in the commercial beer world is probably Guinness, and its alcohol level is well under the five percent (closer to four) of many top-selling commercial beers.
Stouts are wonderful beers, often redolent with coffee and chocolate notes, great with most desserts (especially chocolate ones) and loaded with flavor and complexity.
Stouts are often described as "chewy" because of their rich mouthfeel and varied flavors. Oatmeal Stout in particular often earns this sobriquet.
In general, those who taste beer for a living will start with the lighter beers and work their way towards the porters and stouts at the other end of the spectrum.
The reason, they say, is that the plethora of full flavors in the stouts will render their tastebuds ineffective in discerning the nuances of the lighter beers.
There are famous stouts from nearly every country, and nearly every brewery or brewpub worth its salt will try to make a reputation on the basis of its stout.
Don't be shy. If you want to experience real flavor in beer, give stout a try. You may not fall in love at first taste, but if you stick with the style, you will reap great flavor rewards.
Stouts are meant to be savored, not slammed. Always drink responsibly, and remember the maxim--Don't drink more beer--drink better beer!
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