The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called "stout porters", so the history and development of stout and porter are intertwined, and the term stout has become firmly associated with dark beer, rather than just strong beer. ==History== Porter originated in London, England in the early 1720s.
The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts.
Large volumes were exported to Ireland and by 1776 it was being brewed by Arthur Guinness at his St.
In 1781 the brewery changed hands and the beer became known as "Barclay Perkins Imperial Brown Stout".
A recipe from 1856 shows it had an original gravity of 1.107 (almost certainly over 10% abv) and over 10 pounds of hops to the barrel.
Maclay of Alloa produced an Original Oatmalt Stout in 1895 which used 70% "oatmalt", and a 63/- Oatmeal Stout in 1909, which used 30% "flaked (porridge) oats". In the 20th century many oatmeal stouts contained only a minimal amount of oats.
Maclay of Alloa produced an Original Oatmalt Stout in 1895 which used 70% "oatmalt", and a 63/- Oatmeal Stout in 1909, which used 30% "flaked (porridge) oats". In the 20th century many oatmeal stouts contained only a minimal amount of oats.
In the 1920s and 1930s Whitbread's London Stout and Oatmeal Stout were identical, just packaged differently.
In the 1920s and 1930s Whitbread's London Stout and Oatmeal Stout were identical, just packaged differently.
Denmark's Wiibroe Brewery launched its 8.2 percent Imperial Stout in 1930.
For example, in 1936 Barclay Perkins Oatmeal Stout used only 0.5% oats.
The style was rare until being revived by a number of craft breweries in the twenty-first century. There were prosecutions in Newcastle upon Tyne in 1944 under the Food and Drugs Act 1938 regarding misleading labelling of milk stout. ==Dry or Irish stout== With milk or sweet stout 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.
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.
The style was rare until being revived by a number of craft breweries in the twenty-first century. There were prosecutions in Newcastle upon Tyne in 1944 under the Food and Drugs Act 1938 regarding misleading labelling of milk stout. ==Dry or Irish stout== With milk or sweet stout 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.
With such a small quantity of oats used, it could only have had little impact on the flavour or texture of these beers. Many breweries were still brewing oatmeal stouts in the 1950s, for example Brickwoods in Portsmouth, Matthew Brown in Blackburn and Ushers in Trowbridge.
When Barclay's brewery was taken over by Courage in 1955, the beer was renamed "Courage Imperial Russian Stout" and it was brewed sporadically until 1993. In Canada, Imperial Stout was produced in Prince Albert first by Fritz Sick, and then by Molson following a 1958 takeover.
When Barclay's brewery was taken over by Courage in 1955, the beer was renamed "Courage Imperial Russian Stout" and it was brewed sporadically until 1993. In Canada, Imperial Stout was produced in Prince Albert first by Fritz Sick, and then by Molson following a 1958 takeover.
When Michael Jackson mentioned the defunct Eldrige Pope "Oat Malt Stout" in his 1977 book The World Guide to Beer, oatmeal stout was no longer being made anywhere, but Charles Finkel, founder of Merchant du Vin, was curious enough to commission Samuel Smith to produce a version.
Samuel Smith's brewed a version for export to the United States in the early 1980s, and today imperial stout is among the most popular beer styles with U.S.
When Barclay's brewery was taken over by Courage in 1955, the beer was renamed "Courage Imperial Russian Stout" and it was brewed sporadically until 1993. In Canada, Imperial Stout was produced in Prince Albert first by Fritz Sick, and then by Molson following a 1958 takeover.
Hammerton Brewery was re-established in 2014 and is once again brewing an oyster stout. Modern oyster stouts may be made with a handful of oysters in the barrel, hence the warning by one establishment, the Porterhouse Brewery in Dublin, that their award-winning Oyster Stout was not suitable for vegetarians.
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