Porter was first recorded as being made and sold in London in the 1730s. It became very popular in the British Isles, and was responsible for the trend toward large regional breweries with tied pubs. With the advent of pale ale the popularity of dark beers decreased, apart from Ireland where the breweries of Guinness, Murphy’s and Beamish grew in size with international interest in Irish (or dry) stout.
"Nourishing" and sweet "milk" stouts became popular in Great Britain in the years following the Second World War, though their popularity declined towards the end of the 20th century – apart from pockets of local interest, such as Glasgow with Sweetheart Stout, and Jamaica with Dragon Stout.
Originally, the adjective "stout" meant "proud" or "brave", but later, after the fourteenth century, "stout" came to mean "strong." The first known use of the word stout about beer was in 1677, the sense being that a stout beer was a strong beer. The expression stout porter was applied during the 1700s to strong versions of porter, and was used by Guinness of Ireland in 1820 – although Guinness had been brewing porters since about 1780, having originally been an ale brewer from its foundation in 1759. "Stout" still meant only "strong" and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to find "stout pale ale", for example. Later, "stout" was eventually to be associated only with porter, becoming a synonym of dark beer. During the end of the nineteenth century, stout porter beer gained the reputation of being a healthy strengthening drink, so that it was used by athletes and nursing mothers, while doctors often recommended it to help recovery.
Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because lactose is unfermentable, it adds sweetness, body, and calories to the finished beer.
Milk stout was supposed to be very nutritious, and was given to nursing mothers. In 1875, John Henry Johnson first sought a patent for a milk beer, based on whey, lactose, and hops.
Milk stout was not very widely distributed before Mackeson’s Brewery acquired the patents to produce it in 1910. Since then its production has been licensed to other brewers.
gsmitty80 (1736) - Washington DC, USA - DEC 31, 2010
3 AROMA 4/10 APPEARANCE 4/5 TASTE 4/10 PALATE 4/5 OVERALL 14/20
This is a nice milk stout with a heavy body and smooth dinish. Warms the tummy.
JaBier (4400) - Capital City, Ohio, USA - DEC 30, 2010
3.6 AROMA 6/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 14/20
On tap we church. Black pour with a medium tan head. Aroma is roasted malt and a faint bit of chocolate. Roasty flavor with some chocolate and creamy sweetness before a bitter coffee finish.
bp (776) - Queens, New York, USA - DEC 30, 2009
3.5 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 13/20
draft: I am assuming this is the same beer as the Chocolate Milk Stout available at Church in late Dec 2009. Pours dark black with a tan head, malty aroma, taste is malty, chocolate, coffee flavor, slightly bitter finish
zebracakes (1339) - Washington DC, USA - FEB 8, 2009
3.6 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 14/20
On tap at the CBW 02.07.09. Black brown, off white head. Aroma is chocolate, vanilla, kiwi, caramel. Flavor is smokey, pine, molasses, chocolate, coffee. Bitter finish, body is on the thinner side.
SB (333) - Pennsylvania, USA - JAN 25, 2009
3.7 AROMA 5/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
On Tap @ CBW 1/23/09. Poured dark brown. Frothy dark caramel colored head. Nice lace on glass throughout. Aroma of coffee, chocolate, caramel and malt. In the flavor, strong hints of lactose, malt, and coffee. Nice subtle hints of sweetness. Very smooth. Easy to throw back a few of these. Although it was filling. Carbonation was high. Finish was dry. Full bodied and creamy texture. Overall, a very nice stout to a nice winter night.
PS- Also goes very nicely with the Brie
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