The history of the traditional light Irish stout goes back 300 years to a time when the rules of beer styles were completely different. You would have looked for a stout in vain in the 18th century, when these dark beers were called "porter" and their unique taste with a light smokiness and a noticeable "burnt" character was caused by the processing of low-quality malt. Many years have passed since then, and today we produce stout from specially processed barley, which playfully takes care of the desired elegant coffee profile.