It doesn't matter whether you're a lager man or an ale drinker, every once in a while we all enjoy a pint of stout. But what exactly is the black as pitch substance that's been fueling Ireland since the 1780s?
Stout was originally known as porter and was first brewed in London in the 1670s by persons unknown. It owed its name to the fact that it was a bit hit with the city's market and docks workers.
The drink was then exported in huge quantities to Ireland in the 1720s where you won't be surprised to hear it proved hugely popular. (To meet the demand, Guinness switched from brewing ales to almost exclusively brewing stout in the 1750s.)
Technically a dark beer made using roasted malt (or in some cases, barley), hops, water and yeast, it wasn't uncommon for early stouts and porters to vary between 7 to 8%. As for the distinctive colouring of Guinness, Murphy's and Beamish - globally the three most popular stouts - that stems from the use of black patent malt.
And as for the name, it has nothing to do with what the stuff does to your waistline. No, there was a time when stout meant 'proud' or 'brave'. The word then became synonymous with strength, and since stouts were traditionally stronger than traditional ales, the name stuck. Still, there are those for whom a pint of stout remains an ideal source of Dutch courage.
For more on stout and its countless different varieties - while nourishing milk stouts were a favourite during the war years, oyster stout enjoyed something of a boom
in the 1930s - we urge you to visit the Campaign for Real Ale's official website. There's no need to thank me - just buy us a non-alcoholic pint some time...