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Coffee beer

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Stouts made with coffee

The History of stouts

Porter originated in London in the early 1720s.  The style quickly became popular in the city: it had a strong flavour, took longer to spoil than other beers, increased in alcohol content with age, was significantly cheaper than other beers, and was not easily affected by heat.   Within a few decades, porter breweries in London had grown “beyond any previously known scale”.   Large volumes were exported to Ireland, where it was later (1776) brewed also.   In the 19th century, the beer gained its customary black colour through the use of black patent malt, and became stronger in flavour. 

Originally, the adjective stout meant “proud” or “brave”, but later, after the 14th century, it took on the connotation of “strong”. The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscript,   the sense being that a stout beer was a strong beer. The expression stout porter was applied during the 18th century to strong versions of porter, and was used by Guinness of Ireland in 1820 – although Guinness had been brewing porters since about 1780, having originally been an ale brewer from its foundation in 1759. Stout still meant only “strong” and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to find “stout pale ale”, for example. Later, stout was eventually to be associated only with porter, becoming a synonym of dark beer.

Because of the huge popularity of porters, brewers made them in a variety of strengths. The beers with higher gravities were called “Stout Porters”. There is still division and debate on whether stouts should be a separate style from porter. Usually the only deciding factor is strength.

“Nourishing” and sweet “milk” stouts became popular in Great Britain in the years following the First World War, though their popularity declined towards the end of the 20th century, apart from pockets of local interest such as in Glasgow with Sweetheart Stout.

The slogan “Guinness is good for you” was thought up after market research in the 1920s suggested that people felt better after a pint, and post-operative patients, blood donors, pregnant women and nursing mothers in England were advised to drink Guinness.

With beer writers such as Michael Jackson writing about stouts and porters in the 1970s, there has been a moderate interest in the global speciality beer market.

In the mid 1980s a survey by What’s Brewing found just 29 brewers in the UK and Channel Islands still making stout, most of them milk stouts.

Coffee stout

Dark roasted malts, such as black patent malt (the darkest roast), can lend a bitter coffee flavour to dark beer. Some brewers like to further emphasize the coffee flavour and add ground coffee.

The ABV of these coffee flavoured stouts will vary from under 4% to over 8%. Most examples will be dry and bitter, though others add milk sugar to create a sweet stout which may then be given a name such as Coffee & Cream Stout or just Coffee Cream Stout. Other flavours such as mint or chocolate may also be added in various combinations.