Stout
[11] Large volumes were exported to Ireland and by 1776 it was being brewed by Arthur Guinness at his St. James's Gate Brewery.
[14] In the 21st century, stout is making a comeback with a new generation of drinkers, thanks to new products from burgeoning craft and regional brewers.
[21] There were prosecutions in Newcastle upon Tyne in 1944 under the Food and Drugs Act 1938 regarding misleading labelling of milk stout.
Draught Irish stout is normally served with a nitrogen propellant in addition to the carbon dioxide most beers use, to create a creamy texture with a long-lasting head.
[28] Some canned and bottled stouts include a special device called a "widget" to nitrogenate the beer in the container to replicate the experience of the keg varieties.
[35][36] There was a revival of interest in using oats during the end of the 19th century, when (supposedly) restorative, nourishing and invalid beers, such as the later milk stout, were popular, because of the association of porridge with health.
As a result each wort is boiled and fermented to produces a different strength beer from same ingredients) The name seems to have been a marketing device more than anything else.
[citation needed] Many breweries were still brewing oatmeal stouts in the 1950s, for example Brickwoods in Portsmouth, Matthew Brown in Blackburn and Ushers in Trowbridge.
[41] 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.
The smoothness of oatmeal stouts comes from the high content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats.
When stouts were emerging in the 18th century, oysters were a commonplace food often served in public houses and taverns.
The style originated in 18th-century London, created by Thrale's Anchor Brewery for export to the court of Catherine II of Russia.
[52] It was shipped to Russia by Albert von Le Coq who was awarded a Russian royal warrant which entitled him to use the name "Imperial".
[53] Historical analyses from the time period of 1849 to 1986 show that the beer had an original gravity between 1.100 and 1.107 and an alcohol content of around 10% ABV.
[56] In Canada, Imperial Stout was produced in Prince Albert first by Fritz Sick, and then by Molson following a 1958 takeover.
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. craft brewers.
[55] American interpretations of the style often include ingredients such as vanilla beans, chili powder, maple syrup, coffee, and marshmallows.
[63] Many breweries who produce pastry stouts will experiment with flavours such as chocolate, marshmallow, maple syrup, vanilla or fruit.
