STOUT, or Porter, or Brown Stout: a fermented beverage made of malted bar ley or other grain, yeast, hops and water. The name Stout was first applied to a heavier variety of Porter, extensively brewed in London and Dublin, but present custom tends to calling all Porters, except the very lightest, by that name.
Porter was originated in London in 1722. Previous to that date, Ale, Beer and "two-penny" constituted the stock-in-trade of the London publican, and were drunk either singly or together, under the names of "half-and-half" or "three threads," drawn from two or three different casks, as the case might demand. The inconvenience and trouble thus incurred, led to the invention of a beer possessing the flavor of the mixed liquors, and the new beverage speedily obtained great favor among the poorer classes. It was at first called "entire" or "entire butt," on account of its being drawn from one cask only, but it afterwards acquired the now familiar name of Porter, because of its general consumption among porters and laborers. The word "entire" is still fre quently met with on the sign-boards of taverns about London. Later on, Porter or
"Stout" achieved high distinction and recognition as a desirable malt beverage and became a favorite tonic for invalids and convalescents.
The characteristics of pure and wholesome Porter, or Stout, are its dark-brown color and its peculiar bitter and slightly burnt taste, due either to its being brewed from "high-dried" malt, or to the roasted malt added if "pale" or "amber" malt is the chief component.
The heavier Stouts are "vatted" and "stored" until they reach maturity, frequently in high grade breweries for more than a year before being sent out to the retailer. Milder Stouts, or Porters, are held for only a few months, and light or draught Porter often for only six or eight weeks.
The general trend of popular taste during the last quarter century has been towards the milder malt beverages, but this has not affected the consumption of the best known brews of Stout, either domestic or imported.
Stout should be stored in a cool place, not below 44° nor above 50° Fahr.