[1] Xocoveza, a coffee stout from Stone Brewing, has been described as “a liquid Christmas cookie” (photo courtesy Gear Patrol).

[2] Amaro Obsidian Coffee Stout from Deschutes Brewery.

[3] Breakfast Stout from Founders Brewing is a milk stout with coffee, although adding it to a bowl of cereal is a personal choice.

[4] The simplest nibble with a glass of stout: salted nuts (photo courtesy McCormick).

[5] Treat yourself to a coffee stout float. The recipe, from Eat Wisconsin Cheese, is below.

And if you like coffee too, we have a recipe for dessert: a coffee stout float.

There are several categories of stout, a beer that has natural coffee and chocolate flavors from the types of malt used.

 
Other variations can be developed by a particular brewer. Caraway stout, for example, includes caraway seeds in the mash.

It’s hard to pick one style from the list, so allow us to suggest a coffee stout. With the ascendancy of coffee as a craft drink in the U.S., combining it with stout is a natural.

Beyond stout, coffee can be added to every style of beer. Here’s a list of the 18 “best” coffee beers from Gear Patrol, and 27 coffee beer recommentations from Thrillist.
 
 
A BRIEF HISTORY OF STOUT

Stout is top fermented, which makes it an ale. Both stout and porter, its historic predecessor, are differentiated from conventional ale by their brown-black color, fuller body and stronger flavors.

Stout originated in Ireland, where traditional stouts are very rich, yet sharp and slightly bitter. It followed the creation of porter, a strong, dark ale, higher in alcohol, that originated in London in the early 1720s.

Large amounts of porter were subsequently exported to Ireland. By 1776, Arthur Guinness was brewing it at his St. James’s Gate Brewery in Dublin. Guinness Stout appeared by 1820.

In the 19th century, porter evolved, creating the new category of stout, meaning strong. It was first called stout porter (stronger porter); later, the porter reference was dropped.

Stout had a black color through the use of black patent malt and more roasted malts. It had a stronger in flavor than port. The alcohol level edged up, too.

This is achieved by brewing with barley that has been dark-roasted to the point of charring (think of espresso beans, compared to a medium-roast coffee). It is thus both darker and maltier than porter, has a more pronounced hop aroma, and may reach an alcoholic content of 6% to 7%.

While stout declined in popularity in the latter half of the 20th century, it has been resurrected by artisan brewers. A craft beer retailer should have a good selection.
 
 
STOUT FOOD PAIRINGS

Stout pairs well with strong, spicy and salty flavors:

If you can’t get coffee stout, use any cream/milk stout plus coffee ice cream.

The recipe follows.
 
 
RECIPE: COFFEE STOUT FLOAT

Ingredients

 
Preparation

1. PLACE two scoops of ice cream in a pint glass or other large glass.

2. Slowly pour the stout over the ice cream, to fill the glass.

3. SERVE with a straw and a spoon.
 
 
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DIFFERENT TYPES OF BEER
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*Although shellfish is not strong, spicy or salty, the pairing works—especially with Irish dry stout. Serve the shellfish simply.