Stouts and porters may be a natural match for desserts, but they also pair wonderfully with a savory meal.
. Hell, some are even named after oatmeal cookies, milkshakes, or chocolate, further driving the whole idea home.The Beer Pantry
Rich and roasty beers get their dark hue and complex flavor from malts that have been deeply roasted. That prolonged roasting period produces caramelized sugars that are only partially fermentable, meaning they can’t all be converted into alcohol by yeast. In addition to lending notes of dried fruit to these beers, residual caramelized sugars contribute to their overall heaviness and viscosity.
The resulting brews range from sweeter, coffee-like imperial stouts to robust porters; full-bodied English brown ales to creamy and decadent milk stouts; brighter Irish dry stouts to bittersweet. Despite their dark color, most of the beers in this category have a surprising frothy lightness and a relatively low alcohol by volume that challenge their reputation as meals unto themselves.
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