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Põhjala Brewing AS

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Specifications

Wine Vybe Icon Critic Score 75/100
Wine Vybe Icon Producer Põhjala Brewing AS
Wine Vybe Icon Type Beer
Wine Vybe Icon Alcohol bv 10.50%
Wine Vybe Icon Tasting Notes Brownish-black, full-bodied, medium hopped, toasted malt notes, plum notes, dark chocolate notes, mocha notes, soft, smooth
Wine Vybe Icon Closure Crown Cap
Wine Vybe Icon Packaging Bottle
Wine Vybe Icon MPN # WVB-111259
Critic Scores & User Ratings are based on an aggregated score from our partner websites.
Beer Variety | Wine Vybe

Stout Varietals

Stout is a dark, full-bodied beer that is popular in the United Kingdom and Ireland. Mild ales are stronger variants of stouts. Oatmeal stout, milk stout, and imperial stout are just a few examples. The so-called dry Irish stouts, such as Guinness, have been popular.

Historically, the name stout was applied to beers that were quite alcoholic. Stout porter, for example, was a phrase used in the 18th century to indicate a porter, or black beer, with an alcohol concentration greater than 7%. In other circumstances, the term stout was merely used to refer to a black beer.

The difference between stout and porter is still debated today. Some brewers distinguish stout from porter based on dryness (stout is produced with unmalted roasted barley, whereas porter is brewed with malted roasted barley), or sweetness (stout is created with lactose) (as in milk stout). Some stout recipes, however, include malted roasts. Porter recipes may also include variants on these themes, such as the use of oats during the brewing process (oatmeal stout) or the use of particularly dark malt (chocolate stout), which contribute qualities such as smoothness or chocolate flavors and aromas.

Stout is a dark, top-fermented beer that comes in a variety of styles, including dry, oatmeal, milk, and imperial stouts. In a document dated 1677 found in the Egerton Manuscripts, the word stout for beer was first used to describe its strength. Porter was initially used to describe a rich brown beer around 1721. Porters were brewed in a range of strengths due to their enormous popularity. Stout porters were named after the heavier brews, which were often 7% or 8% alcohol by volume (ABV). As a result, the history and evolution of stout and porter are entwined, and the term stout has become synonymous with dark beer rather than just strong beer.

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