Wholesale Stout

Which Stout Should I Buy?

Guinness is the reigning the king of stout in the UK. It is easily the most iconic example of a drink defining a nation. It’s always a lovely sight watching a pint getting poured. The way the white, creamy head mixes with the dark stout beneath, watching the bubbles rise to the top. Ahh, perfect.
But even with global dominance & all that theatre surrounding Guinness, the stout category is huge. There are some damn tasty & great value alternatives to this “king of stout”, or as the locals like to call it the “black stuff”. Not only will these alternative stand to make you more money but they give your customers a great tasting option.

 

Anspach and hobday London black
Camden Stout Free Keg

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Stouts & Porters - What's the difference?

Stouts & porters are ultimately the same. They are top-fermented beers. The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called “stout porters”, so the history & development of stout & porter are intertwined, & the term stout has become firmly associated with dark beer, rather than just strong beer.
What are milk stouts? The origin of the milk stout can be traced back to early 20th century England, an outgrowth of the increased popularity of dark ales like a porter, & later strong (or “stout”) porters. Milk, “sweet,” or “cream” stouts were generally beers with low amounts of alcohol but high amounts of residual sugar, Residual sugars are those left in a beer after the yeast has completed its fermentation. Because lactose is unfermentable by brewer’s yeast, lactose added to a beer makes the final product sweeter, fuller, & creamier.

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