In 15 years writing and talking about beer, I’ve learned the style that most surprises people — once they give it a chance — is stout. The fear is about the “weight” of the beer — that it’ll be “heavy” and/or high in alcohol. Or it’s a fear based on a fledgling sip of Guinness where that dry, slightly burnt, mildly acidic character has marked all other dark beers with the tag: avoid. Mostly stout doesn’t live up to fright-hype — they can be quite low in ABV and surprisingly light in the body.