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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.
16B. Sweet Stout
Aroma:
Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.
Appearance:
Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.
Flavor:
Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.
Mouthfeel:
Full-bodied and creamy. Carbonation low to moderate.
Overall Impression:
A very dark, sweet, full-bodied, slightly roasty ale.
History:
An English style of stout.
Comments:
Gravities are low in England, higher in the exported product.
Ingredients:
Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.
Vital Statistics:
OG: 1.035-1.066
IBUs: 20-40 FG: 1.010-1.022
SRM: 35+ ABV: 3-5.6%
Commercial Examples:
Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.
16C. Oatmeal Stout
Aroma:
Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.
Appearance:
Black in color. Thick creamy head. Dark color will likely obscure any clarity.
Flavor:
Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.
Mouthfeel:
Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.
Overall Impression:
A very dark, full-bodied, roasty, malty ale.
History:
A variation of sweet stout that is usually less sweet than the original.
Comments:
Between sweet and dry stouts in sweetness.
Ingredients:
Pale, caramel and dark roasted malts and grains. Oatmeal used to enhance fullness of body and complexity of flavor. Hops for bitterness only. Ale yeast. Water source should have some carbonate hardness.
Vital Statistics:
OG: 1.035-1.060
IBUs: 20-50 FG: 1.010-1.018
SRM: 35+ ABV: 3.3-6.0%
Commercial Examples:
Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Brew Moon Eclipse.
16D. Foreign Extra Stout
Aroma:
Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.
Appearance:
Very deep brown to black in color. Clarity usually obscured by deep color.
Flavor:
Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.
Mouthfeel:
Medium full body, creamy character. May give a warming impression.
Overall Impression:
A very dark, moderately sweet, strong, roasty ale.
History:
Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.
Comments:
These beers possess a stronger alcohol content than other stouts except the Imperial Stout.
Ingredients:
Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.
Vital Statistics:
OG: 1.050-1.075
IBUs: 35-70 FG: 1.010-1.017
SRM: 35+ ABV: 5-7.5%
Commercial Examples:
ABC Stout, Guinness Foreign Extra Stout (bottled).
