16. STOUT
16A. Dry Stout
Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.
Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.
Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.
Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation. Overall Impression: A very dark, roasty, bitter, creamy ale.
History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body. Modern versions are brewed from a lower OG and no longer reflect a fuller body than porters.
Comments: This is the draught version of what is otherwise known as Irish stout. Bottled versions are typically brewed from a significantly higher OG and may be considered foreign extra stouts.
Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage of soured beer is sometimes added for complexity. Water should have high carbonate hardness.
| Vital Statistics: | OG: 1.035-1.050 |
| IBUs: 30-50 | FG: 1.007-1.011 |
| SRM: 35+ | ABV: 3.2-5.5% |
Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout.
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