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Beer Guide

11. Stout

a) Classic Irish-Style Dry Stout

  • Initial malt and caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Stout
  • Dry stouts achieve a dry-roasted character through the use of roasted barley.
  • Some slight acidity may be perceived, but is not necessary.
  • Hop aroma and flavor should not be perceived.
  • Medium body.
  • Fruity esters are minimal and overshadowed by malt, hop bitterness and roasted barley character.
  • Diacetyl (butterscotch) should be very low or not perceived.
  • Head retention and rich character should be part of its visual character.
  • b) Foreign-Style Stout

  • Foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish.
  • Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate.
  • Hop aroma and flavor should not be perceived.
  • The perception of fruity esters is low.
  • Diacetyl (butterscotch) should be negligible or not perceived.
  • Head retention is excellent.
  • c) Sweet Stout

  • Sweet stouts, also referred as to cream stouts, have less roasted bitter flavor and more full-bodied mouthfeel than dry stouts.
  • The style can be given more body with milk sugar (lactose) before bottling.
  • Malt sweetness, chocolate and caramel flavor should dominate the flavor profile.
  • Hops should balance sweetness without contributing apparent flavor or aroma.
  • d) Oatmeal Stout

  • Oatmeal stouts typically include oatmeal in their grist, resulting in a pleasant, full flavor and smooth profile that is rich without being grainy.
  • Roasted malt character of caramel and chocolate should be evident, smooth and not bitter.
  • Bitterness is moderate -- not high.
  • Hop flavor and aroma are optional, but should not overpower the overall balance.
  • Medium- to full-bodied beer with minimal fruity esters.
  • e) Imperial Stout

  • Dark copper to very black, imperial stouts typically have alcohol contents exceeding 8 percent.
  • The extremely rich malty flavor and aroma is balanced with assertive hopping and fruity-ester characteristics.
  • Perceived bitterness can be moderate, balanced with malt character, to very high in the darker versions.
  • Roasted malt astringency and bitterness can be perceived moderately, but should not overwhelm the overall character.
  • Hop aroma can be subtle to overwhelmingly floral.
  • Diacetyl (butterscotch) levels should be very low.
  • ALE: Barley Wine | Belgian and French Ale | Belgian-Style Lambic | Mild and Brown Ale | English-Style Pale Ale | American-Style Ale | English Bitter | Scottish Ale | Porter | English/Scottish Strong Ale | Stout
    LAGER: Bock | German Dark Lager | German Light Lager | Classic Pilsener | American Lager | Vienna/Mrzen/Oktoberfest
    HYBRID/ MIXED: German-Style Ale | German-style Wheat Beer | Smoked Beer | Fruit and Vegetable Beer | Herb and Spice Beer | Specialty and Experimental Beer | California Common Beer

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