International Stout Day —
November 5, 2025
Celebrate the dark, roasty beer style known for rich flavors ranging from coffee and chocolate to caramel and roast.
Quick history
- Stouts evolved from porter in 18th–19th century Britain; “stout” originally meant stronger beer (e.g., “stout porter”).
- Styles include dry Irish stout (e.g., Guinness), sweet/milk stout, oatmeal stout, imperial/foreign‑extra stout, and stout variants aged on barrels or brewed with adjuncts (coffee, chocolate, oats).
How to celebrate
- Taste a flight of stouts (dry, sweet, oatmeal, imperial) to compare body, roast, bitterness, and alcohol.
- Visit a local brewery or taproom for special stout releases or barrel‑aged events.
- Pair stouts with food (see below) or use stout in cooking and baking.
- Try a stout cocktail (e.g., Black Velvet — stout + sparkling wine) or stout‑based dessert.
Tasting notes & serving
- Glassware: tulip, goblet, or nonic pint to concentrate aroma and support head.
- Pour to develop a creamy head; serve most stouts cool (50–55°F / 10–13°C) — slightly warmer than typical lagers to reveal aroma and flavor.
- Look for aromas/flavors: roasted barley, coffee, dark chocolate, caramel, toffee, licorice, dark fruit, vanilla (from barrels), and varying bitterness.
Food pairings & uses
- Great with roasted meats, smoked dishes, oysters (classic with dry stout), chocolate desserts, blue cheese, stews, and grilled mushrooms.
- Use stout in braises, stews, chili, beer batter, or chocolate cake and brownies.
Quick idea — stout chocolate cake
- Substitute part of the liquid with stout in your favorite chocolate cake recipe for deeper chocolate, moist crumb, and malty notes.
Responsible & safety notes
- Drink responsibly; stouts (especially imperial) can be high in alcohol. Not for minors or those avoiding alcohol.
Fun fact
- “Milk stout” originally included lactose for sweetness; many modern versions replicate that texture and mouthfeel without lactose (check labels).
Enjoy International Stout Day by sampling styles, pairing with food, or cooking with a favorite stout....
