How To Brew Stout The RIGHT Way!

LetsBrewBeer

LetsBrewBeer

Let's Brew Beer!
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Drilldown into the nuts and bolts of what makes a stout truly exceptional, in my latest video! Oh! and if you'd like a FREE copy of 'The Craft Beer Kitchen' just let me know in the thread or DM me and I'll send it out right away! Cheers.
 

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LetsBrewBeer said:
Drilldown into the nuts and bolts of what makes a stout truly exceptional, in my latest video! Oh! and if you'd like a FREE copy of 'The Craft Beer Kitchen' just let me know in the thread or DM me and I'll send it out right away! Cheers.
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Really interested in "The Craft Brew Kitchen" and would love to read it.
My email addy is [email protected]
Thanks,
Carl Duncan
 
Kevin58 said:
"Stout" was used to describe any stronger than standard beer or ale whether it be dark or pale in color. Stout and porter were almost always parti-gyled making the difference between them their strength and the amount of water used. https://barclayperkins.blogspot.com/search?q=Porter+and+Stout
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That's a great clarification—funny how modern usage often forgets that "stout" originally referred to strength, not color. The history behind these styles is fascinating!
 
Twels1962 said:
That's a great clarification—funny how modern usage often forgets that "stout" originally referred to strength, not color. The history behind these styles is fascinating!
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There are many brewing words and terms that have changed and evolved over the years.

Mild was a description of condition and not a style. It simply meant a beer served fresh.
Stale was used to describe aged beer and not the way we use the word stale today.
The words running and keeping were also used to describe fresh vs. aged.

Just to mention a few.
 
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