Actually it started in Germany and Czeck Republic with the Pilsners they take 7 to 11 mintues to pour correctly.
It's a good thing we weren't too impatient otherwise Guinness would be called Doppelboct (german for double bock beer) today.
Impossible, two different beers entirely, Dopplebock is a lager, comprised mostly of amber malts (Munich malt,
Vienna malt, Klages malt) mixed with a lightly kilned pilsener base malt, and cold fermented over several months to produce its rich smooth malty flavor profile. Stouts on the other hand are Ales, fermented at room temps and comprised of dark specialty malts (roasted barley, chocolate malt, black patent) mixed with a English 2 row base malt.