Talk:Stout

From Wikipedia, the free encyclopedia

This article is part of WikiProject Beer, an attempt to build a comprehensive and detailed guide to beers and breweries on Wikipedia. If you would like to participate, you can choose to edit the article attached to this page, or visit the project page, where you can join the project and see a list of open tasks.

[edit] Examples

There are way too many examples... it would probably be better to list one of each style, along wiht a link to BeerAdvocate or something. A huge list is not only too much information, but also an invitation to add more. RobLinwood 01:30, 26 November 2006 (UTC)

So I went ahead and removed most of the examples... I tried to leave about one well-known example for each type. Might be best to list examples under the type subheadings instead. RobLinwood 13:21, 3 December 2006 (UTC)

[edit] Contradiction in Guinness

At the top of the Guinness article, it says that "...the first use of the word stout in relation to beer was in a letter in the Egerton Manuscript dated 1677..." which is preceded by a very specific rebuttal of the common misconception that Guinness originated the stout style of beer. Can someone cite either of these?

Murphys should not redirect to stout if it is linked in stout.

---

I changed some comments about milk stout to point out that lactose is milk sugar. An earlier comment that I left in is that lactose is a by-product of the cheese making process, but I'm not sure that makes sense. In most cheese making, the milk is first curdled by bacteria that change the lactose into lactic acid (then rennet is added to further the curding), so I wouldn't expect cheese making to be the greatest source for lactose. There's probably a better way to derive lactose from milk like curdling it with some other acid source and then skimming off the curds and evaporating it. Anybody? --Chinasaur 18:24, 25 Nov 2004 (UTC)

[edit] Porter & Stout

A porter is not a variation of stout but visa versa in modern terminology.

---