Style family · 7 styles · node 04 of 11

Stout

From 4% dry Irish to 14% pastry monsters aged in whatever barrels were available. The imperial end of this family produces the most-hunted labels in the corpus — limited, adjunct-heavy, filed months ahead of release.

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On record: 1,203
This week: 1
Median ABV: 10.3%

Styles in this family

Barrel-Aged Stout 523Pastry Stout 262Imperial Stout 137Stout (other/unspecified) 132Sweet / Milk Stout 93Oatmeal Stout 39Dry / Irish Stout 17

Barrel-Aged Stout523 on record: Stout aged in spirit barrels — bourbon most often, then rye, rum, brandy, and whatever a distillery had to spare. The barrel is on the label, and often the distillery, which is a gift to anyone reading the register for provenance. These clear months before they release and are the whales of the corpus.
Pastry Stout262 on record: Dessert-adjunct stout: vanilla, chocolate, coconut, maple, cinnamon, marshmallow, often several at once. The label lists them because it has to, which makes these the most legible filings in the family and the most collected. Where a house files five in a season, a drop is coming.
Imperial Stout137 on record: Stout past roughly 8%, Russian imperial included: dense, roasty, built to age. The register's most-hunted labels start here and get more so as barrels and adjuncts are added. Imperial stouts are filed well ahead of release, so a clearance date is an early signal, not a shelf date.
Stout (other/unspecified)132 on record: Labeled stout without a clearer substyle: American, export, foreign extra, or just stout. Read the ABV: under 6% and it is probably in the dry or sweet tradition; over 8% and it is an imperial that didn't say so. The label is telling you less than usual here, and we don't fill in the gap.
Sweet / Milk Stout93 on record: Sweet stout with lactose — milk stout on most labels — softer and fuller than a dry stout, often the base for coffee or chocolate variants. A dependable taproom filing that also leads into pastry territory when the adjunct list gets long. Lactose has to be declared, so the fine print tells you plainly.
Oatmeal Stout39 on record: Stout brewed with oats for body and a smoother texture. A classic shape that files steadily without ever spiking. Labels tend to be plain about it — oatmeal stout, sometimes breakfast stout when coffee joins in — which makes this a reliable node to search.
Dry / Irish Stout17 on record: Dry stout in the Irish style, often nitrogenated: roast, low alcohol, a light body under a dark color. Filings are modest and cluster toward late winter. Nitro on the label is a packaging claim as much as a style one, and the widget cans are their own small corner of the register.