Stout — welcome to the dark side of beer

Stout — the dark side has the best beers

Stout is the style that divides people into two groups — those who haven't tried it yet, and those who can no longer live without it. Dark as night, with aromas of chocolate, coffee, roasted malt and sometimes things that have no place in beer (but that's exactly why they work) — stout is perhaps the most diverse and emotional beer style. If IPA is for the head, stout is for the soul.

Dry Stout — where it all began

Irish dry stout is the original — light (usually 4-5%), dry, with a roasted bitterness from toasted barley and a surprisingly thin body. This is the beer that proves that dark doesn't mean heavy. Perfect for long evenings, good food, and endless conversations.

Oatmeal Stout and Milk Stout — the softness

Oatmeal stout adds oats for a velvety texture and a slightly rounded body, without being heavy. Milk stout uses lactose — unfermented sugar that remains in the beer and gives a slight sweetness and creamy richness. These two sub-styles are the perfect meeting of accessibility and character — dark beers that you can enjoy with pleasure and without a special occasion.

Imperial Stout — power, depth, and endless complexity

Imperial stout is a style without limits. With alcohol usually over 8-10%, and often over 13-15%, these are beers with immense richness, multi-layered flavor, and a warming character. Dark chocolate, espresso, dark fruits, molasses, tobacco, leather — the aromatic spectrum is endless and changes with the temperature of the beer in the glass. Many imperial stouts are aged in bourbon, rum, whiskey, or wine barrels, which adds additional layers of vanilla, oak, caramel, and complexity that unfolds over months and years.

Pastry Stout — the beer that wanted to be a dessert

Pastry stout is the phenomenon of the last decade — imperial stouts with additions that come directly from the confectionery. Vanilla, coconut, peanut butter, marshmallow, biscuits, cake, chocolate — if it can be a dessert, someone has already put it in a stout. Not every pastry stout is good — but the best ones are something that must be tried at least once. Decadent, rich, and absolutely unforgettable.

Barrel Aging — stout and time

Stout is among the styles that best tolerate barrel aging — and even demand it. Bourbon barrels add vanilla and caramel, rum barrels add tropical sweetness, whiskey barrels add smoky and woody notes, and wine barrels add fruitiness and tannins. Barrel-aged imperial stouts are among the most sought-after and most expensive in the craft world — and with good reason. These beers are made in small quantities, aged for months or years, and often released as limited annual series.

Why stout from 100 Beers?

Stout is one of the collections that we select with the utmost care and personal passion. From dry Irish stouts for everyday enjoyment, through velvety oatmeal and milk stout variations, to powerful imperial stouts and decadent pastry stouts with exotic additions — the range is huge. Add barrel-aged limited editions from breweries like Põhjala, Omnipollo, Pinta Barrel Brewing and others — and you get a collection in which there is always something new to discover. If the dark side of craft is yours — welcome home.

Also check out our other collections by style: Porter • Strong Ale • Barley, Rye, Wheat Wine • Belgian Ale • Rauchbier & Smoked