stout (noun)

a strong very dark heavy-bodied ale made from pale malt and roasted unmalted barley and (often) caramel malt with hops

stout (adj)

a garment size for a large or heavy person

stalwart, stout (adj)

dependable

"the stalwart citizens at Lexington"; "a stalwart supporter of the UN"; "stout hearts"

portly, stout (adj)

euphemisms for `fat'

"men are portly and women are stout"

hardy, stalwart, stout, sturdy (adj)

having rugged physical strength; inured to fatigue or hardships

"hardy explorers of northern Canada"; "proud of her tall stalwart son"; "stout seamen"; "sturdy young athletes"

stout (Noun)

A dark and strong malt brew made with toasted grain.

stout (Noun)

A fatso.

stout (Noun)

A large clothing size, for the corpulent

stout (Adjective)

bold, strong-minded; lusty; vigorous; robust; sinewy; muscular

stout (Adjective)

proud; haughty; arrogant; hard.

stout (Adjective)

firm; resolute; dauntless

stout (Adjective)

materially strong, enduring

stout (Adjective)

obstinate

stout (Adjective)

large; bulky, thickset; corpulent, fat.

Stout

Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. In this sense a stout is not necessarily dark in color because there are also blonde stouts. There are a number of variations including Baltic porter, dry stout and imperial stout. The name porter was first used in 1721 to describe a dark brown beer popular with street and river porters of London that had been made with roasted malts. This same beer later also became known as stout though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Stout

Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word stout for beer, in a document dated 1677 found in the Egerton Manuscripts, referred to its strength. The name porter was first used in 1721 to describe a dark brown beer. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called "stout porters", so the history and development of stout and porter are intertwined, and the term stout has become firmly associated with dark beer, rather than just strong beer.