Top 10 or Best American Stouts Brewed in America
This Top Ten American Stouts list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The best American stouts have initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor are moderate to high often with American citrus-type and/or resiny hop character. Head retention is excellent. Alcohol by Volume: 5.70% – 8.90%. IBU: 35-60
1. Sir Moch-a-lot Stout – Exile Brewing – Iowa
2. Cholo Stout – Marble Brewery – New Mexico
3. Camacho – Infamous Brewing – Texas
4. Double Shot – Tree House Brewing – Massachusetts
5. Nellysford – Wolf Brewing – Virginia
6. Rise Up Stout – Evolution Craft Brewing – Maryland
7. Night of the Living Stout – Full Pint Brewing – Pennsylvania
8. Obsidian Stout – Deschutes Brewery – Oregon
9. Stout – Sierra Nevada Brewing – California
10. Pisgah Valdez – Pisgah Brewing – North Carolina
History of American Stouts
The history of American stouts traces back to the early colonial period when English settlers brought their brewing traditions to the New World. Influenced by British stouts and porters, American brewers began crafting dark, robust beers using local ingredients like molasses, corn, and barley. By the 19th century, stouts gained popularity in the United States, particularly in growing urban centers, with breweries like Yuengling and Narragansett producing early versions. These beers were often lighter and sweeter than their British counterparts, reflecting the availability of ingredients and regional tastes. However, Prohibition in the 1920s devastated the brewing industry, and stouts, like many beer styles, nearly vanished as small breweries shuttered and large-scale lagers dominated post-Prohibition markets.
The modern revival of American stouts began during the craft beer revolution of the late 20th century, sparked by pioneers like Sierra Nevada and Anchor Brewing. In the 1980s and 1990s, craft brewers reimagined the style, creating bolder, more experimental stouts with higher alcohol content, intense roasted flavors, and innovative adjuncts like coffee, chocolate, and vanilla. The emergence of imperial stouts, inspired by Russian imperial stouts but distinctly American in their aggressive hop profiles and barrel-aging techniques, became a hallmark of the movement. Breweries like Founders, Bell’s, and Stone pushed boundaries, while the rise of specialty stouts—think oatmeal, milk, and pastry stouts—further diversified the style. Today, American stouts are celebrated for their creativity and versatility, cementing their place as a cornerstone of the global craft beer scene.
Top 10 Beers in America – Ales Lagers Specialty Barrel Aged