Stout is the all-encompassing word for a dark ale with typically a high ABV, usually brewed with a black patent malt and a top fermenting yeast. The style originated in the 1700s in London, UK, and became popular with the city's market porters, and is after these folk that the term 'porter' is used to describe the lower ABV versions of stout. Sweet and dry types of stouts are also available, with milk stout utilising lactose in its production, and Irish stout (Guinness for example) using simpler recipes without any adulterants. Popular throughout most of the 20th century, though by the end of the millennium less than 30 breweries were still producing stout in the UK. The craft brewery movement has however reawakened interest in the drink, which is also proving a popular style of ale to produce alcohol-free versions of.