English Stout
Stout emergence in Ireland by way of English Porter wasn’t about to go unanswered by English (and Scottish) brewers, who went on to brew their own Stouts and create additional Stout variations (see subsequent Oatmeal Stout, Milk/Sweet Stout and Russian Imperial Stout descriptions). English Stouts not falling into one of these three specialty classifications generally deliver classic dark, roasty, chocolate, coffee-like robust Stout character at a moderate ABV.Recommended Glassware:
Color Range: 
| Characteristic | Details |
|---|---|
| Taste/Smell | Malty, Roasty, Bitter, Coffee, Medium-bodied |
| Alcohol-by-Volume (ABV) Range | 4 – 6% |
| Bitterness (IBU) | 30-45 |
| Popular Examples | Orkney Dragonhead Stout, Blue & Gray Stonewall Stout, Ise Kadoya Stout, Ridgeway Bad King Stout |
| Serving Temperature | Cool, 46-54° |
| Glassware | Pint or nonic, tumbler, beer mug |
| Cheese Pairing Ideas | Camembert, Cheddar, Mascarpone |
| Food Pairing Ideas | Pork tenderloin, lobster and raw oysters |
