Favorite Stouts...

[icemachine]

Drinking a St. Amby RIS right now. Very good, but I think the GR Russian Gun has a step on it

[G.M. Gillman]

Russian Gun, Samuel Smith Imperial Stout, St. Ambroise Oatmeal Stout, Sinebrychoff Porter, Mill St. Stout, and many others. I like too some American ones that use West Coast hops, but the ones I mentioned are more in the English style.

We are fortunate today to have many fine stouts and porters - it's probably my favourite beer style, well, along with IPA.

Gary

[pootz]

I have to admit that stout is not my favorite drink, but when I do get a hankering for it I like an approachable tasty creamy stout that drinks easy. In that category I like
]
A) English styled Oyster stouts (Marstons, Adnam's or Sam Adams is usually available)
B) Milk Stouts (La Vache Folle – Charlevoix or Bell's or Mill St.)
C)coffee stout (Mikkeller, Meantime, Founders)

When I just want 1 or 2 I go for either a full bodied RIS or an oatmeal Stout:

1) Samuel Smith's or Bièropholie Imperial stout
2) McAuslan oat meal

[TheSevenDuffs]

I find it odd that Stouts and Imperial Stouts are being inter-mixed in this thread. To me you can't possibly compare a stout to a RIS.

My favourite stouts are:

Sierra Nevada Stout - American Stout
St. Ambroise Oatmeal Stout - Oatmeal Stout
Mill Street Cobblestone Stout - Dry Stout
Bell's Kalamazoo Stout - Export Stout

My favourite Imperial Stouts are:

If you want to split hairs, every single "stout" you mentioned is also a different variant.

I didn't want to split hairs.

[Torontoblue]

I find it odd that Stouts and Imperial Stouts are being inter-mixed in this thread. To me you can't possibly compare a stout to a RIS.

My favourite stouts are:

Sierra Nevada Stout
St. Ambroise Oatmeal Stout
Mill Street Cobblestone Stout
Bell's Kalamazoo Stout

My favourite Imperial Stouts are:

Founders Imperial Stout
Founders KBS
Founders Breakfast Stout
Peche Mortel
St. Ambroise RIS
Goose Island BCBCS
Anything from the Great Divide Yeti Series

The OP was asking what our favourite stouts are. They weren't asking us to compare the different varietals of stouts.

[kinguy]

Where to start, where to start...here are my top 12, at least until I remember that I missed a couple.

Goose Island Bourbon County
Great Divide Yeti
St. Ambroise Oatmeal
Victory Storm King
Brooklyn Black Chocolate
Old Rasputin
Wellington
Southern Tier Jah-Va
Deschutes Obsidian
Hoppin Frog BORIS The Crusher
Avery The Czar
Young's Double Chocolate

[PeenSteen]

In no particular order:

Stone Russian Imperial Stout
St. Ambroise Oatmeal Stout
Mill St. Cobblestone Stout
Brooklyn Black Chocolate Stout
Rogue Shakespeare Stout
Grand River Russian Gun
DDC Peche Mortel
Southern Tier Choklat
DFH World Wide Stout (3+ Years Old)
Wellington Russian Imperial

[Beerlady]

Definitely, Wellington County . I use that stout to make an amazing Chocolate cake, have to have a few sips as you are cooking. ;

[G.M. Gillman]

I mentioned earlier some stouts I enjoy, but I would say I get the best pleasure from stouts I blend. I do this, not from being contrary or eccentric, but simply to get the balance of flavours right for me. Today I blended John By Imperial Stout with Sleeman Porter, about 1:2 (perhaps a shade over in favour of the John By). The result is a smooth dark mocha-like porter (without the notes I find off-putting deriving from real coffee) with good bitterness and acidity. Not too strong, not too weak. I am sure the old London porter brewers would have approved - well, almost sure.

Gary

[G.M. Gillman]

Sleeman Porter is actually very nice. I find too it gets better with age (the clear glass seems to have no effect). This beer has a high carbonation level, which tends, with "normal" beer serving temperature, to cover over part of the taste. If you pour it to knock out half or more of the fizz and serve it only lightly chilled or room temperature, you can really taste it. What I like about it is it uses (per the neck label) all-malt - no roasted barley. The malts described include caramel malt and roasted malt (probably patent), which is a good 19th century porter grist. A pity this isn't available on draft - and if we could ever get it in cask form, I know it would impress.

Gary

[matt7215]

09-10 BBCS is drinking nice right now