Talk:Stout/Archive 2

Stoutt sub-styles source
I'd like to site this article - http://beer.about.com/od/sto2/p/LaymansStout.htm - as a source for the various styles of stout. It includes tasting notes and commercial examples of stout substyles. Breddings (talk) 18:54, 30 November 2009 (UTC)
 * Please do not cite your own self published articles on Wikipedia, it constitutes link promotion and original research. thanks - MrOllie (talk) 19:38, 30 November 2009 (UTC)


 * From | No original research -


 * "This policy does not prohibit editors with specialist knowledge from adding their knowledge to Wikipedia, but it does prohibit them from drawing on their personal knowledge without citing reliable sources. If an editor has published the results of his or her research in a reliable publication, the editor may cite that source while writing in the third person and complying with our neutrality policy. See also Wikipedia's guidelines on conflict of interest."


 * and from | Conflict of interest -


 * "Editing in an area in which you have professional or academic expertise is not, in itself, a conflict of interest. Using material you yourself have written or published is allowed within reason, but only if it is notable and conforms to the content policies. Excessive self-citation is strongly discouraged. When in doubt, defer to the community's opinion."


 * My work at About.com is not "self-published" in the same way a blog is, which I'm assuming is what you mean. I am a recognized expert with a specialized knowledge as described in the excerpts I copied above.  Could you take a second look at the article and see if you don't think it supports the Wikipedia entry?Breddings (talk) 20:01, 30 November 2009 (UTC)


 * That would be spam for you to add it, as a coi link promotion... also, that I know of, about.com has never exactly been a reliable source for information... Where did the information in your article come from?  Not saying you did, but you could've completely made up every bit of that article (I've seen other articles on about.com that were blatently incorrect)...  The major concern here though is the COI, you want to add your own personal (unreferenced) article on about.com as a reference on wikipedia, do you see the problem here? - Adolphus79 (talk) 20:30, 30 November 2009 (UTC)
 * I can't speak to your generalizations about About.com. I don't see the coi violation as I am a specialist in my field.  However, I'm getting the feeling that my reading of the terms copied puts me in the minority.Breddings (talk) 21:02, 30 November 2009 (UTC)

Outmeat Stout, Percentage of what?
"Oatmeal stout is a stout with a proportion of oats, normally a maximum of 30%, added during the brewing process" 30% of what? 30% of the malt? 30% of the weight of the total beer? Thanks for clearing this up? Bilz0r (talk) 06:03, 31 July 2009 (UTC)

30% by weight of all grain used, 30% of the "bill". A small portion may be unmalted. — Preceding unsigned comment added by 220.244.90.97 (talk) 03:30, 6 April 2014 (UTC)

Unmalted barley
I'm pretty sure that stout is made using roasted unmalted barley. Could anyone verify this and add it? 82.24.160.83 (talk) 01:29, 19 February 2009 (UTC)


 * Unmalted roasted barley can be used in Stout. But black malt - roasted malted barley - is also used. The use of roasted barley is a fairly recent phenomenon. For example, Guinness only started using it after WW II.Patto1ro (talk) 06:33, 19 February 2009 (UTC)

Flaked oats are added for better mouth feel, to make the beer taste less watery. Both flaked oats and unmalted barley can do this. A modern trade mark is Carapils. Roasted unmalted barley can darken the beer with little effect on flavor. Head retention will also be improved. — Preceding unsigned comment added by 220.244.90.97 (talk) 03:37, 6 April 2014 (UTC)

Imperial Stout
This statement is incorrect: "brewed in 1796 by Thrale's brewery in London, England for export to the court of Catherine II of Russia". Thrale's ceased to exit in 1781 and Catherine II died in 1796. The real date it was first breed is at least a couple of decades earlier.83.161.192.227 (talk) 08:53, 21 November 2009 (UTC)

Milk Stout
In the article it reads as if the use of the name of Milk Stout was forbidden in 1945 in Britain. I've found several beers after that date called Milk Stout:

1950 Calder, Alloa, Milk Stout

1952 Duncan & Gilmour Ltd Milk, Round Stout

1946 Hydes, Manchester, Milk Stout

1952 Leicester Brewing & Malting Co., Milk Stout

Anyone know exactly when it was forbidden?Patto1ro (talk) 14:17, 13 March 2009 (UTC)
 * I was doing some work on MS earlier today and I noticed that. I looked for a reference and couldn't find one.  SilkTork  *YES! 19:11, 13 March 2009 (UTC)
 * Gave up on the internet and turned to my collection of beer books. Found it. Roger Protz has something on it.  SilkTork  *YES! 19:35, 13 March 2009 (UTC)

Stop reverts
If you have sources please list them. Do not revert without discussing here first.--RoyalIvey (talk)


 * Copy & paste of BJCP style definitions in their entirety is a copyright violation. --Killing Vector (talk) 21:19, 30 March 2009 (UTC)


 * Its not a violation on the talk pages. Do not delete from talk pages.  I will continue to link to the bjcp website until it is disputed on its merits.--RoyalIvey (talk)

Without objections, I shall link this aticle to the BJCP. BJCP (talk) 22:38, 6 April 2009 (UTC)


 * I object.Patto1ro (talk) 05:38, 7 April 2009 (UTC)

tied pubs
The article was recently changed and infers that the growing popularity of stout in the British Isles led to the growth of tied pubs. I've reverted back to the original text since the latest edit is unreferenced, but more importantly, tied pubs are a phenomenon of the UK. --HighKing (talk) 23:01, 1 April 2010 (UTC)
 * No they aren't Just one of many references which describe tied houses in Ireland. Mister Flash (talk) 23:11, 1 April 2010 (UTC)
 * That article is plain wrong. Pubs are all "Free" pubs in Ireland.  Tied pubs tend to be owned by breweries - for the most part, breweries don't own pubs in Ireland.  So what other references have you?  And, for the last time, stop editing the article while it is being discussed.  I find it difficult to AGF if you can't pause to discuss.  --HighKing (talk) 19:58, 4 April 2010 (UTC)
 * The ref I've given describes tied pubs in Ireland. I'm reverting your provocative edit. Mister Flash (talk) 20:37, 4 April 2010 (UTC)

Oatmeal Stout Process?
Under the Oatmeal Stout category, one writer has added

"As the oatmeal stout was party-gyled with their porter and standard stout..."

I'm not brewmaster, is party-gyled a reference to a brewing technique? Is it just a typo?

Thanks, NomNom, -PVSpud 15:09, 16 May 2010 (UTC) —Preceding unsigned comment added by PVSpud (talk • contribs)

Yes, it's a brewing technique. It means they made two or more different beers from the same grist.

92.235.37.78 (talk) 02:44, 26 December 2010 (UTC)

sorely outdated
"With beer writers such as Michael Jackson writing about stouts and porters in the 1970s, there has been a moderate interest in the global speciality beer market.

In the mid 1980s a survey by What’s Brewing found just 29 brewers in the UK and Channel Islands still making stout, most of them milk stouts."

Really?? Yeah, with craft beer sales soaring, those books from the 70's must really be catching-on with the kids.

"967" American Stouts (of which zero are mentioned): http://beeradvocate.com/beer/style/158

"789" American Double / Imperial Stouts: http://beeradvocate.com/beer/style/157

"638" Russian Imperial Stouts: http://beeradvocate.com/beer/style/84

"518" Oatmeal Stouts: http://beeradvocate.com/beer/style/69

"384" Irish Stouts: http://beeradvocate.com/beer/style/162

"277" English Stouts: http://beeradvocate.com/beer/style/13

etc.

... but hey, in the mid 1980's there were only 29 stout brewers in the UK. Someone with a clue needs to take the reigns here. What's here, is decades beyond outdated. — Preceding unsigned comment added by 66.25.137.13 (talk) 00:08, 31 May 2012 (UTC)