I stumbled across a funny beer label on the internet for a “Pure Lager Stout”.
I’ve done some googling, but so far I haven’t found any details about what a lager stout would be. There’s a mention of the term without further description in a table in an article on Shut Up About Barklay Perkins: Shut up about Barclay Perkins: Branded Lager in 1953
Anybody got a source for a better description of this style?
Just like a Baltic Porter, a stout fermented with lager yeast is merely using lager yeast with an ale style. It can be quite good. A local brewery does this with a coffee Porter and it is quite flavorful.
Seems like it’s a safe assumption that it’s a stout made with lager yeast, but we don’t really know.
Agreed. I suppose it could be an imperial lager of some sort. But if I were to bet, it’s probably just a stout fermented with lager yeast…
And maybe lagered
Yeah, my first assumption was something analogous to a Baltic Porter … like a roastier Schwartzbier or something. I found a couple mentions on the Aussie Homebrewers forum that seem to be referring to just that – a stout with lager yeast.
But I was just hoping to find a historical reference to confirm my assumptions.
Is this like a white stout? 
;D
Ooh, a white stout lager. Maybe a sour milkshake white stout lager!
Although I haven’t had one or seen it for many years, one of my favorite stouts was a “Lager Stout” from Australia.
Sheaf Stout. Most excellent tipple.
Aussies do things differently. It’s the Southern Hemisphere, after all. Up is down, and left is sideways ;D
Of course, you can get away with calling anything a lager these days, depending on what yeast you use and/or what temp you ferment at.
Barrel-aged sour milkshake white stout lager on nitrogen!
This was an Aussie label, too. But from the turn of the last century. Maybe the style was peculiar to the continent.
Thai Cherry Bourbon-barrel-aged tropical sour milkshake white stout lager on nitrogen!
Thai Cherry Bourbon-barrel-aged tropical sour milkshake white stout lager on nitrogen
7.6% / 20.8 °P
Recipe by
Drewch
All Grain
BIAB (4L - No sparge)
75% efficiency
Batch Volume: 4 L
Vitals
Original Gravity: 1.077
Total Gravity: 1.086
Final Gravity: 1.023
IBU (Tinseth): 25
BU/GU: 0.29
Color: 5 SRM
Mash
Strike Temp — 72.1 °C
Temperature — 68 °C — 30 min
Malts (1.2 kg)
1 kg (48.8%) — Pilsner — Grain — 2.4 °L
100 g (4.9%) — Oats, Flaked — Grain — 1.3 °L
100 g (4.9%) — Wheat Flaked — Grain — 1.7 °L
100 g (4.9%) — Milk Sugar (Lactose) — Sugar — 0 °L
Souring
Kettle sour with your favorite lacto before boiling
Hops (40 g)
2 g (15 IBU) — Warrior 15% — First Wort
5 g (5 IBU) — Citra 12% — Aroma — 20 min hopstand
5 g (5 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand
14 g — Citra 12% — Dry Hop — 3 days
14 g — Mosaic 12.25% — Dry Hop — 3 days
Yeasts/Fermentation
Lutra Kveik @ 68F — because who uses lager yeast to make lagers anymore?
Rack onto the following after primary is complete
750 g — Cherry Sweet — Secondary
14 g — Cacao Nibs — Secondary
0.25 items — Vanilla Bean — Secondary
28 g — Whole Coffee Beans — Secondary
1 item — Bourbon-soaked oak spiral — Secondary
Conditioning/Serving
Force-carb with beer gas
For comparison, I’ll just leave this here.
White Stouts > Black Pale Ales
… or possibly the other way around.
“Gray pale stout”. You’re welcome.
I think historically those labels didn’t mean what they do today. Lager = bottom fermenting yeast and ale = top fermenting is a fairly recent American convention.
Most unappetizing name for a beer barring anything peanut butter or pumpkin. Congratulations. lol
Hard to find these days. Intense haha
My current lager is pils, black malt, pale choc, and a touch of brown malt. Roasty and toasty! It’s more brown that black though