- Some will point to the official style guidelines for the Beer Judge Certification Program (BJCP), that state that stout has to have roasted barley, which is in fact not always the case. Historians say this is inaccurate, since stout was being brewed when roasted barley was an illegal ingredient. Not to be confused with roasted malt, stouts brewed from roasted barley typically have a dense, white head. They do not have to the level of acrid, burnt, roasty flavors (many of which are Maillard reaction products) found in stouts brewed with roasted malt. It was only in 1920 that Guinness starting adding roasted barley to give its stout more flavor.
