Stout

Stout is a dark, top-fermented beer brewed with roasted malt or barley. It originated in the 18th century in London, evolving from earlier porter styles. The roasting process gives stout its characteristic dark colour and often a coffee-like flavour.

Stout is primarily consumed as a beverage, but its rich, malty flavour makes it a popular ingredient in certain food products. It is often used in baking, particularly in Christmas puddings and cakes, to add depth of flavour and moisture. It can also be found in savoury dishes like stews and pies, and sometimes in desserts such as chocolate cakes or ice cream.

Stout is not considered a food additive and does not have an E-number. As an alcoholic beverage, its consumption is associated with potential health risks, particularly if consumed in excess. The UK Chief Medical Officers advise that to keep health risks from alcohol to a low level it is safest not to drink more than 14 units per week, spread over 3 or more days. The World Health Organization's International Agency for Research on Cancer (IARC) classifies alcohol as a Group 1 carcinogen. Evidence suggests moderate alcohol consumption may have some cardiovascular benefits for certain age groups, but this is debated and outweighed by other health risks.