Stout

Stout is a dark, top-fermented beer style which includes dry stout, oatmeal stout, milk stout and imperial stout.

The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. Porters were brewed to a variety of strengths, with the stronger beers, typically 7% or 8% alcohol by volume (ABV), called "stout porters". The history and development of stout and porter are thus intertwined.