The word “stout” used to refer to strong beers way back in the late 1600s to early 1700s. These were stronger, full-bodied varieties of porters, usually called “stout porters.” Porters originated in London and became extremely popular among porters (which explains the name), since its flavor was so strong, it didn’t go bad as quickly, tasted great in the heat and was cheaper than other beers. Along with porters, “stout” was used to describe strong versions of all different types of beers. It still wasn’t it’s own style. In the UK, someone could use it to describe a strong pale ale (“stout pale ale”). Weird, right? As time went on, “stout” was only used to describe porters.