The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s.