Our modern understanding of the Stout revolves around blackness, coffee and chocolate, what the White Stout is then and how come it is pale in colour?!
Most white stouts get their flavor from chocolate and coffee rather than the roasted malt that also creates the dark color in traditional stouts. Eliminating the roasted malt allows the white stout to stay pale in color. The creamy texture in the white stout comes from oats and non-fermentable grains, and the slightly sweet flavor comes from lactose. The type of coffee and cocoa used in the brewing process is what makes each white stout slightly different. Although the beer is a golden-pale color, it tastes and smells just like the dark stouts we know and love, with hints of chocolate and coffee. But if one drank it with closed eyes, they would never know it is a light-colored beer. It feels just like magic - confuses senses. Brewing a White Imperial Stout would be a much tougher challenge. Those provide all secondary characteristics of stout, such as a creamy, thick mouthfeel and/or the presence of vanilla or other barrel-induced flavors that aren’t uncommon in strong stouts.
After all “stout” as a term referring to beer was typically referring to its strength, and the word itself has no particular connection to a predicted color.
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