Aroma: Coffee-like roasted
barley and roasted malt aromas are prominent; may have slight chocolate, cocoa
and/or grainy secondary notes. Esters medium-low to none.
No diacetyl. Hop aroma low to
none.
Appearance: Jet black to deep brown
with garnet highlights in color. Can be
opaque (if not, it should be clear). A
thick, creamy, long-lasting, tan- to brown-colored head is characteristic.
Flavor: Moderate roasted,
grainy sharpness, optionally with light to moderate acidic/sourness, and medium
to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or
unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some
creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.
Mouthfeel: Medium-light to
medium-full body, with a creamy character. Low to moderate
carbonation. For the high hop
bitterness and significant proportion of dark grains present, this beer is
remarkably smooth. The perception of
body can be affected by the overall gravity with smaller beers being lighter in
body. May have a light
astringency from the roasted grains, although harshness is undesirable.
Overall Impression: A
very dark, roasty, bitter, creamy ale.
History: The style evolved from
attempts to capitalize on the success of
Comments: This is the draught
version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a
significantly higher OG and may be designated as foreign extra stouts (if
sufficiently strong). While most
commercial versions rely primarily on roasted barley as the dark grain, others
use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable,
as is the roasted character and the dryness of the finish; allow for
interpretation by brewers.
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 creaminess. A small
percentage (perhaps 3%) of soured beer is sometimes added for complexity
(generally by Guinness only). Water
typically has moderate carbonate hardness, although high levels will not give
the classic dry finish.
Vital Statistics: OG: 1.036 – 1.050
IBUs: 30 – 45 FG: 1.007 – 1.011
SRM: 25 – 40+ ABV: 4 – 5%
Commercial Examples: Guinness Draught Stout
(also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout,
Brooklyn Dry Stout, Old Dominion Stout, Goose Island Dublin Stout, Arbor
Brewing Faricy Fest Irish Stout
Aroma: Mild roasted grain
aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often
exists. Fruitiness can be low to
moderately high. Diacetyl
low to none. Hop aroma low to
none.
Appearance: Very dark brown to
black in color. Can be opaque (if not,
it should be clear). Creamy
tan to brown head.
Flavor: Dark roasted grains and
malts dominate the flavor as in dry stout, and provide coffee and/or chocolate
flavors. Hop bitterness is moderate
(lower than in dry stout). Medium to
high sweetness (often from the addition of lactose) provides a counterpoint to
the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity
esters. Diacetyl
low to none. The balance between
dark grains/malts and sweetness can vary, from quite sweet to moderately dry
and somewhat roasty.
Mouthfeel: Medium-full to
full-bodied and creamy. Low to moderate carbonation.
High residual sweetness from unfermented sugars enhances the
full-tasting mouthfeel.
Overall Impression: A
very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.
History: An English style of
stout. Historically known as “Milk” or
“Cream” stouts, legally this designation is no longer permitted in
Comments: Gravities are low in
Ingredients: The sweetness in most
Sweet Stouts comes from a lower bitterness level than dry stouts and a high
percentage of unfermentable dextrins.
Lactose, an unfermentable sugar, is frequently added to provide
additional residual sweetness. Base of
pale malt, and may use roasted barley, black malt, chocolate malt, crystal
malt, and adjuncts such as maize or treacle.
High carbonate water is common.
Vital Statistics: OG: 1.042 – 1.056
IBUs: 25 – 40 FG: 1.010 – 1.023
SRM: 30 – 40+ ABV: 4 – 6%
Commercial Examples: Mackeson's
XXX Stout, Watney's Cream Stout, St. Peter’s Cream
Stout, Marston’s Oyster Stout, Samuel Adams Cream
Stout, Left Hand Milk Stout
Aroma: Mild roasted grain
aromas, often with a coffee-like character.
A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none.
Hop aroma low to none (
Appearance: Medium brown to black in
color. Thick, creamy,
persistent tan- to brown-colored head.
Can be opaque (if not, it should be clear).
Flavor: Medium sweet to medium
dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy
flavor. Dark grains can combine with
malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with
the balance toward malt. Diacetyl medium-low to none.
Hop flavor medium-low to none.
Mouthfeel: Medium-full to full
body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
Overall Impression: A
very dark, full-bodied, roasty, malty ale with a complementary oatmeal
flavor.
History: An English seasonal
variant of sweet stout that is usually less sweet than the original, and relies
on oatmeal for body and complexity rather than lactose for body and
sweetness.
Comments: Generally between sweet
and dry stouts in sweetness. Variations
exist, from fairly sweet to quite dry.
The level of bitterness also varies, as does the oatmeal
impression. Light use of oatmeal may
give a certain silkiness of body and richness of flavor, while heavy use of
oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in
interpretation.
Ingredients: Pale, caramel and dark
roasted malts and grains. Oatmeal (5-10%+) used to
enhance fullness of body and complexity of flavor. Hops
primarily for bittering. Ale yeast. Water
source should have some carbonate hardness.
Vital Statistics: OG: 1.048 – 1.065
IBUs: 25 – 40 FG: 1.010 – 1.018
SRM: 22 – 40+ ABV: 4.2 – 5.9%
Commercial Examples: Samuel Smith Oatmeal
Stout, Young's Oatmeal Stout, Maclay’s Oat Malt
Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson
Valley Barney Flats Oatmeal Stout, Goose Island Oatmeal Stout, McAuslan Oatmeal Stout, McNeill’s Oatmeal Stout, Wild Goose
Oatmeal Stout
Aroma: Roasted grain aromas
moderate to high, and can have coffee, chocolate and/or lightly burnt
notes. Fruitiness
medium to high. Some versions may
have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous
aromatics. Stronger versions can have
the aroma of alcohol. Hop aroma low to
none. Diacetyl low to
none.
Appearance: Very deep brown to
black in color. Clarity usually obscured
by deep color (if not opaque, should be clear).
Large tan to brown head with good retention.
Flavor: Tropical versions can
be quite sweet, while export versions can be
moderately dry (reflecting impression of a scaled-up version of either sweet
stout or dry stout). Roasted grain and
malt character can be moderate to high, although sharpness of dry stout will
not be present in any example. Tropical
versions can have high fruity esters, smooth dark grain flavors, and moderate
bitterness. Export versions tend to have
lower esters, more assertive roast flavors, and higher bitterness. The roasted flavors of either version may
taste of coffee, chocolate, or lightly burnt grain. Little to no hop flavor. Very low to no diacetyl.
Mouthfeel: Medium-full to full
body, often with a smooth, creamy character.
May give a warming impression from alcohol presence. Moderate to moderately-high
carbonation.
Overall Impression: A
very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while
export versions can be drier and fairly robust.
History: Originally high-gravity
stouts brewed for tropical markets (and hence, sometimes known as “Tropical
Stouts”). Some bottled export (i.e. stronger) versions of dry or sweet stout
also fit this profile. Guinness Foreign
Extra Stout has been made since the early 1800s.
Comments: A rather broad class of
stouts, these can be either fruity and sweet, dry and
bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout;
this type of beer is best entered as a Specialty or Experimental beer). Think of the style as either a scaled-up dry
and/or sweet stout, or a scaled-down Imperial stout without the late hops. Highly bitter and hoppy versions are best
entered as American-style Stouts.
Ingredients: Similar to dry or sweet
stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar
to boost gravity. Ale yeast (although some tropical stouts are brewed with lager
yeast).
Vital Statistics: OG: 1.056 – 1.075
IBUs: 30 – 70 FG: 1.010 – 1.018
SRM: 30 – 40+ ABV: 5.5 – 8%
Commercial Examples: Lion Stout (Sri Lanka),
ABC Stout, Dragon Stout, Royal Extra “The Lion Stout” (Trinidad), Jamaica
Stout, Guinness Extra Stout (bottled US product), Guinness Foreign Extra Stout
(bottled, not sold in the US), Coopers Best Extra Stout, Freeminer
Deep Shaft Stout, Sheaf Stout, Bell’s Double Cream Stout
Aroma:
Moderate to strong aroma of roasted malts, often having a roasted coffee or
dark chocolate quality. Burnt or
charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny
American hop character. Esters
are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also
optional. No diacetyl.
Appearance:
Generally a jet black color, although some may appear very dark brown. Large, persistent head of
light tan to light brown in color.
Usually opaque.
Flavor:
Moderate to very high roasted malt flavors, often tasting of coffee, roasted
coffee beans, dark or bittersweet chocolate.
May have a slightly burnt coffee ground flavor, but this character
should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel
flavors. Medium
to high bitterness. Hop flavor
can be low to high, and generally reflects citrusy or resiny American
varieties. Light esters may be present
but are not required. Medium to dry
finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium
levels, but smooth. No diacetyl.
Mouthfeel:
Medium to full body. Can
be somewhat creamy, particularly if a small amount of oats have been used to
enhance mouthfeel. Can have a bit
of roast-derived astringency, but this character should not be excessive. Medium-high to high
carbonation. Light
to moderately strong alcohol warmth, but smooth and not excessively hot.
Overall
Impression: A hoppy, bitter,
strongly roasted Foreign-style Stout (of the export variety).
Comments:
Breweries express individuality through varying the roasted malt profile, malt
sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and
hopping than other traditional stouts (except Imperial Stouts).
Ingredients:
Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type
malts. Adjuncts such as oatmeal
may be present in low quantities.
American hop varieties.
Vital Statistics: OG: 1.050 – 1.075
IBUs: 35 – 75 FG: 1.010 – 1.022
SRM: 30 – 40+ ABV: 5 – 7%
Commercial
Examples: Sierra Nevada Stout, North Coast Old No. 38, Avery
Out of Bounds Stout, Three Floyds Black Sun Stout, Mad River Steelhead Extra
Stout, Rogue Shakespeare Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian
Stout, Mendocino Black Hawk Stout
Aroma: Rich and complex, with
variable amounts of roasted grains, maltiness, fruity esters, hops, and
alcohol. The roasted malt character can
take on coffee, dark chocolate, or slightly burnt
tones and can be light to moderately strong.
The malt aroma can be subtle to rich and barleywine-like, depending on
the gravity and grain bill. May
optionally show a slight specialty malt character (e.g., caramel), but this
should only add complexity and not dominate.
Fruity esters may be low to moderately strong, and may take on a
complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite
aggressive, and may contain any hop variety.
An alcohol character may be present, but shouldn’t be sharp, hot or
solventy. Aged versions may have a
slight vinous or port-like quality, but shouldn’t be sour. No diacetyl.
The balance can vary with any of the aroma elements taking center
stage. Not all possible aromas described
need be present; many interpretations are possible. Aging affects the intensity, balance and
smoothness of aromatics.
Appearance: Color may range from
very dark reddish-brown to jet black. Opaque. Deep tan to dark brown
head. Generally has a well-formed
head, although head retention may be low to moderate. High alcohol and viscosity may be visible in
“legs” when beer is swirled in a glass.
Flavor: Rich, deep, complex and
frequently quite intense, with variable amounts of roasted malt/grains,
maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high
bitterness. Medium-low to high
hop flavor (any variety). Moderate to
aggressively high roasted malt/grain flavors can suggest bittersweet or
unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or
tarry character may be evident. Fruity
esters may be low to intense, and can take on a dark fruit character (raisins,
plums, or prunes). Malt backbone can be
balanced and supportive to rich and barleywine-like, and may optionally show
some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not
hot, sharp, or solventy. No
diacetyl. The palate and finish can vary
from relatively dry to moderately sweet, usually with some lingering
roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected
by aging, with some flavors becoming more subdued over time and some aged,
vinous or port-like qualities developing.
Mouthfeel: Full to very
full-bodied and chewy, with a velvety, luscious texture (although the body may
decline with long conditioning). Gentle
smooth warmth from alcohol should be present and noticeable. Should not be syrupy and
under-attenuated. Carbonation may
be low to moderate, depending on age and conditioning.
Overall Impression: An
intensely flavored, big, dark ale. Roasty, fruity, and
bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld
with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension
of flavor coming into play.
History: Brewed to high gravity
and hopping level in
Comments: Variations exist, with English and American interpretations
(predictably, the American versions have more bitterness, roasted character,
and finishing hops, while the English varieties reflect a more complex
specialty malt character and a more forward ester profile). The wide range of allowable characteristics
allow for maximum brewer creativity.
Ingredients: Well-modified pale
malt, with generous quantities of roasted malts and/or grain. May have a complex grain
bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of
acidic roasted grain in the grist. American or English ale yeast.
Vital Statistics: OG: 1.075 – 1.095+
IBUs: 50 – 90+ FG: 1.018 – 1.030+
SRM: 30 – 40+ ABV: 8 – 12+%
Commercial Examples: Samuel Smith Imperial
Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial
Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King, Bell’s
Expedition Stout, Dogfish Head World Wide Stout, Thirsty Dog Siberian Night,
Stone Imperial Stout, Avery The Czar, Founders Imperial Stout, Newport Beach
John Wayne Imperial Stout, Great Lakes Blackout Stout