Stout es el nombre de un estilo de cerveza, tipo ale, muy oscura, originario de las islas británicas. Era el nombre utilizado para la cerveza más fuerte (stout), de 7 % a 8 % de alcohol por volumen, producido por cada cervecería, aunque hoy en día, hay mucha más variedad y pueden ser más dulces o secas, y de 4 % a 8 % de alcohol por volumen. Estrechamente relacionado con la porter, lo que hoy en día se conoce como stout proviene del stout porter, es decir, la porter más fuerte. En Dublín, Arthur Guinness añadió cebada tostada al porter y lo llamó Dry Irish Stout.

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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. There are a number of variations including , , and ; the most common variation is , exemplified by Guinness Draught, the world's best selling stout. The first known use of the word stout for beer was in a document dated 1677 found in the Egerton Manuscript, the sense being that a stout beer was a strong beer not a dark beer. The name porter was first used in 1721 to describe a dark brown beer that had been made with roasted malts. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers 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.

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