Irish Stout

Irish 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. Pitch black and thick with a strong roasty taste and aroma. Includes: 6 lbs Dark DME, 1/2 lb roasted barley, 1/2 lb. black patent, 1/4 lb British Chocolate Malt, 2 oz. Goldings hop pellets and dry ale yeast. Approx alc. 5.0% a.b.v