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Stout, Porter, Barley Wine, Belgian ales – The world of rich, strong and dark craft beers is full of interesting taste nuances to discover.
The history of abbey beers dates back to the 5th century. In the Middle Ages, drinking beer was safer than drinking water. The monks also brewed beer for the pilgrims, to whom they offered food and shelter. During the fast, the monks got the necessary nutrients from beer – there is a reason why beer is called “liquid bread”. The most famous monastery beer is Trappist beer, which originates from Belgium and France. Today, there are a total of 14 monasteries in the world who have the right to call their beer Trappist beer. The International Trappist Association controls and manages the use of this trademark. Belgian ales can be ranked broadly in terms of strength from lightest to strongest: Blonde Ale, Dubbel, Tripel and Quadrupel. Belgian beers are not usually hoppy but rather fruity, with a creamy carbonation and sometimes herbal bouquet. Today, very exciting barrel-aged Belgian beers are also made.
Porter and Stout are two styles that go hand in hand. Historically, Stout was stronger than Porter, but today the two styles are fused and there is no significant difference. Milk Stout is a creamy dark beer with a lighter body and usually sweetened with lactose sugar. You can come across styles named “Imperial Porter” or “Imperial Stout” – this means that it is a stronger version of the style. Both Porters and Stouts usually show a strong  roasty, coffee and chocolate character. Most breweries also barrel-age some of their strong beers. For example, Silver Series is the barrel-aging project name of Pühaste Brewery. Such dark beers pair great with chocolate desserts and are perfect to enjoy with good company. To get the best flavours out of your dark beers, we recommend consuming them at room temperature or slightly chilled.
Another spectacular beer style is Barley Wine. As the name suggests, the the beer can be of wine strength. Barley Wines are with strong flavors and intense character, the taste can vary from caramel, malt and sweet to hoppy and bitter. Scotch Ale can be considered a more modest relative of barley wine – a dark ale with a malty, caramel, warming and sometimes smoky note. These beers go well with salty cheeses and strong-tasting cured meats.