Dark Beer vs Stout

[Rick Junkin]

Technically, what is the difference between Dark Beer and Stout?
Obviously they taste very different.

--

==============================================================================
Rick Junkin | BAMA
rjunkin@.vnet.ibm.com | Class of '88
-----------------------| ROLL TIDE
I speak only for myself|

[Jon Binkley]

In article <34q8ni$1t...@sernews.raleigh.ibm.com>,

Rick Junkin <rju...@ralvm12.vnet.ibm.com> wrote:
>Technically, what is the difference between Dark Beer and Stout?
>Obviously they taste very different.

"Dark Beer" is a pretty generic term. A lot of different styles
of beer are dark in color, and Stout is one of these styles.
An analogous question to yours would be, "what is the difference
between Black Dogs and Labrador Retreivers."

So, which "Dark Beer" in particular are you talking about? This
information is necessary before anyone can tell you how Stout
is different from it.

Jon Binkley

[Michael Bush]

Let me stick my neck out on this one...dark beers are usually made with
a higher percentage of dark roasted malts ie crystal,chocolate,
Stouts onthe other hand are made with a higher percentage of pale malts
and the addition of Black Patent Malt...The brewers equivelent of French Roast
giving the black color.
Mike Bush
m.b...@ix.netcom.com

[David P. Brockington]

m.b...@ix.netcom.com (Michael Bush) writes:

>Let me stick my neck out on this one...dark beers are usually made with
>a higher percentage of dark roasted malts ie crystal,chocolate,
>Stouts onthe other hand are made with a higher percentage of pale malts
>and the addition of Black Patent Malt...The brewers equivelent of French Roast
>giving the black color.
>Mike Bush
>m.b...@ix.netcom.com

Close. Technically, Black Patent is a "dark roasted malt", while
crystal certainly is not. Furthermore, it would be futile to discuss the
distinguishing factors between "dark beers" and stout as the former category
isn't really a recognized classification of style; rather, it is more of
a layman's term to indicate anything darker than pale. There is nothing
to compare or contrast.

Furthermore, most (but certainly not all) people consider the
distinguishing facet of a stout (over, say, a porter) to be a generous use
of roasted barley, which is an unmalted adjunct. Others will argue that this
adjunct is also an appropriate ingredient of porter, but I believe all will
argue that it is a requisite ingredient for Irish-style stouts.

One more thing -- any roasted grain, be it malted or unmalted, if
used in sufficient quantities (which is usually "not very much at all") will
give a beer a dark hue. This includes chocolate malt along with black patent.

--
David Brockington
Seattle, USA
bron...@u.washington.edu