International Stout Day

International Stout Day celebrates the dark side of beer in the best possible way — deep in color, bold in flavor, and rich with notes of roasted coffee, chocolate, or toasted grain. It takes place every year on the first Thursday in November.

Founded in 2011 by beer writer Erin Peters, known as The Beer Goddess, the day honors the craft brewing community and highlights the stout’s wide range of flavors. The first celebration on November 3, 2011, quickly gained global popularity.

What began as a niche celebration among craft-beer enthusiasts now gets broad participation. Breweries release special stouts, host tasting events, and fans worldwide use hashtags like #InternationalStoutDay and #StoutDay — together these tags show tens of thousands of posts annually, signaling real social-media traction.

🍺 Fun Fact: The word stout originally meant “strong.” In the 17th and 18th centuries, brewers used the term stout porter for a strong version of porter beer. Eventually, “stout” became its own category, referring to the dark, roasted flavor that defines it today.

When Is International Stout Day Celebrated?

International Stout Day always falls on the first Thursday in November, just as the colder months begin. Here are the upcoming observance dates through 2030:

About Stout Beer

If you’ve never tried a stout, imagine a beer that looks almost black in your glass, topped with a creamy tan foam. It’s known for bold flavors that remind people of coffee, chocolate, toffee, and roasted grain.

Stout is a top-fermented dark ale that first appeared in the 1700s as a stronger version of another dark beer called porter. Its signature taste comes from roasted malt or roasted barley, which gives it both its color and its distinctive flavor.

Unlike lighter beers that are best served cold, stouts are often served a bit warmer — around 50–55°F (10–13°C) — so their complex flavors stand out.

Common Types of Stout

Each type of stout has its own character, but all share the dark malt foundation that makes this type of beer so recognizable.

• Dry (Irish) Stout: Roasty, crisp, and comparatively low in alcohol; often poured on nitro for a creamy head.

• Sweet/Milk Stout: Adds lactose for sweetness and a round, milk-chocolate finish.

• Oatmeal Stout: Uses oats for a soft, silky mouthfeel and gentle nuttiness.

• Foreign Extra Stout: Stronger, bolder export-style stout with punchy roast and dark fruit.

• Imperial Stout: Big, intense, and complex; common targets for barrel aging.

• Modern variants: Coffee stouts, pastry stouts with cacao or vanilla, and barrel-aged releases add new layers of flavor.

Ways to Celebrate International Stout Day

Celebrating International Stout Day doesn’t require special knowledge — just a bit of curiosity and good company.

Keep it easy, budget-friendly, and fun. For 21+ only in USA (or 18+ in the rest of the world).

• Make a mini flight: grab 3 cans or small pours that show range, like dry, oatmeal, and milk stout. Jot a few flavor notes.

• Feel the nitro effect: compare a nitro stout to a regular CO₂ pour and notice how the texture changes.

• Do some food pairings:
  • Dry stout with oysters, chili, or burgers.
  • Milk stout with brownies or vanilla ice cream.
  • Imperial stout with blue cheese or dark chocolate.

• Host a “stout share” at home: each friend brings one bottle. Keep servings small and use water and plain crackers between tastes.

• Support local brewers: check your neighborhood brewery or bar for a stout special, a one-day tap, or a release party.

• Learn a bit of history: look up how porter and stout evolved in Britain and how “stout” started as the stronger version of porter.

• Share online: Join the worldwide toast by posting your favorite stout using #InternationalStoutDay, #StoutDay, #CraftBeer, #ImperialStout, tag local breweries, and post a short tasting note or pairing on the week of the observance to catch the feed lift.