From Porter to Stout: A Historical Overview
The stout, a dark beer with a rich history, originated in 18th-century London as a porter favored by dockworkers. Over time, brewers began producing stronger versions, leading to the term “stout porter,” eventually shortened to simply “stout.” In Ireland, Arthur Guinness started brewing porter in Dublin and later shifted his focus to dark beers, creating what would become one of the world’s most influential stouts: Guinness Extra Stout.
The invention of patent malt in 1817 allowed for the refinement of stouts’ dark color and flavor profile, characterized by notes of coffee, chocolate, and heavily toasted bread.
What Makes a Stout Unique
Stouts are primarily distinguished by their use of darkly roasted malts, imparting flavors such as espresso, bitter chocolate, and darkly toasted bread. Despite their intimidating color, stouts can range from moderately-bodied to lighter than expected. Within the stout family, substyles like dry Irish stout, oatmeal stout, milk or sweet stouts with lactose, and imperial stouts offer diverse flavor profiles.
The creamy, nitrogen-infused head often associated with modern stouts is more a result of serving techniques than the beer’s density.
The Arrival of Stout in Mexico
Mexico, a long-established beer-drinking nation with a predominantly light beer palate, saw limited stout introduction through imported specialty shops. The stout’s entry into the Mexican market shifted with the craft beer revolution, as the number of independent breweries skyrocketed from 26 in 2011 to over 940 by 2018, and an estimated 1,400+ by 2021.
These small-scale breweries provided stout with a foothold, integrating it into their portfolios alongside lagers and IPAs. While there are no specific sales figures by stout style, it has become a staple “dark beer” in Mexico’s independent craft beer scene.
Stout Consumption in Mexico
To understand stout consumption in Mexico, one must consider the size of the beer market. The industry contributes significantly to the national GDP and exports, with millions of liters consumed annually. However, craft beer remains a small but growing fraction, accounting for only 0.59% of cerveza’s sales value in Mexico in 2018, according to ACERMEX.
Despite this, the craft beer sector has seen consistent growth, with production projected to surpass 2,000 million USD by 2024. Yet, stout’s popularity among Mexican consumers remains low.
A Study on Stout Preference
A study by the Tec de Monterrey and the University of Melbourne examined six beer styles’ acceptability among consumers in Monterrey. The results indicated that light lagers, especially those with fruity notes, were the favorites, while American IPAs and stouts—the most bitter options—were least appreciated.
Researchers attribute this to the human brain’s natural aversion to bitterness, associating it with toxicity. “Mexican consumers aren’t accustomed to that bitter taste,” one researcher summarized.
