Toit Nitro Stout

A very dark, full-bodied, roasty, malty ale

This dry stout has been brewed for well over two hundred years and is probably one of the most interesting beers out there. Today’s version was born out of rationing shortages and restrictions. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”).

When both porters and stouts diminished in popularity in Britain, their popularity gained in Ireland. One reason might have been that restrictions on the use of energy during World War I made it difficult for British maltsters to roast their grains. These restrictions were not imposed in Ireland, where rebellion and independence were in the wind.

Although it is popularly known as something as simple as the ‘black stuff’ by the Irish, this is a rich style of beer, and adding coffee and chocolate makes it all that more richer and complex. Despite not being very high on the alcohol content, this Irish dry stout is popular world over for its flavourful taste.


Aroma Gives a deliciously rich coffee-chocolate aroma, that comes from the roasted malt.
Appearance True to its name, medium brown to black in colour.
Mouthfeel Full-bodied, smooth, silky, and creamy.
Flavour Roasted dark grains combine with malt sweetness to give the impression of milk chocolate or coffee with cream.
Commercial examples Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout
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