Beer U: Stouts

8/9/2019 Beer U: Stouts

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BEERUNIVERSITY:


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The quintessential Irish StoutThe style evolved from attempts to capitalize on the success

of London porters.

Originally it reflected a fuller, creamier, more stout body andstrength.

When a brewery offered a stout and a porter, the stout wasthe stronger beer.

Modern versions are brewed from a lower original gravity,and no longer reflect a higher strength than porters. Slightacidity/sourness may be perceived but is not necessary.

A small amount (perhaps 3%) of soured beer is sometimesadded for complexity. (Guinness is generally the only brewerto do this).

Coffee-like roasted barley, light caramel flavor, with adistinctive dry-roasted bitterness in the finish.


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Guinness Draught Stout OHara Irish Stout Murphys Stout Beamish Stout North Coast Old #38 Stout A-B Bare Knuckle Stout


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The milk name is derived from the use of lactose, or milk sugar, asa sweetener.

Historically known as Milk or Cream stouts, legally thisdesignation is no longer permitted in England (but is acceptable

elsewhere). Because lactose is unfermentable by brewers yeast

Saccharaomyces cerevisiae, it adds sweetness, body, and calories

to finished beer.

Malt sweetness, chocolate, and caramel flavor should dominate theflavor profile and contribute to aroma.

Hops should balance sweetness without contributing noticeableflavor or aroma.

A delicious bed time drink!


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Mackessons XXX Stout Samuel Adams Cream

Stout

Left Hand Milk Stout Watneys Cream Stout St. Peters Cream Stout Marstons Oyster Stout Youngs DoubleChocolate Stout


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Mackessons XXX Stout Samuel Adams Cream

Stout

Left Hand Milk Stout Watneys Cream Stout St. Peters Cream Stout Marstons Oyster Stout Youngs DoubleChocolate Stout Port Brewing Cow Stout


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Traditionally a seasonal variant of the sweetstout, relies on oats (rather than lactose) forbody and complexity. Drier than a sweet stout.

Mild roasted grain aromas, often with a coffee-like, or nutty character. The light sweetness can give these stouts acoffee-and-cream like impression.

This is a medium-full, to full body stout that issmooth, silky, and sometimes almost oily due to

the oatmeal. Oats not only add complexity to the mouthfeel,

but can also add a nutty, grainy, or earthy flavor.


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Alpine Captain Stout Samuel Smiths Oatmeal

Stout

Youngs Oatmeal Stout Anderson Valley Barney

Flats Oatmeal Stout

Goose Island OatmealStout

McAuslan Oatmeal Stout


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Originally a high-gravity stoutbrewed for tropical markets.(hence sometimes known as

Tropical Stouts)

Some bottled export (i.e. stronger)versions of dry or sweet stout also

fit this profile.

Tropical versions can be quitesweet, while export versions canbe moderately dry. (This reflectsthe scaled up versions of either a

dry stout or a sweet stout). A rather broad class of stouts.

They can be either fruity andsweet, or dry and bitter, or eventinged with a bit ofBrettanomyces.


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Buffalo BelgianStout(BrouwerijVan den Bossche,

Belgium) Not a stout in the

strict sense, deriving

much of its character

from Belgian yeast, it

nevertheless usesunusually dark malts.

Madrugada Obscura(Dark Dawn, Jolly

Pumpkin, Michigan)

A decidedly funky stout,deriving considerablecomplexity from oak

barrel conditioning and

unusual yeast strains.

Yes, its SUPPOSED totaste like that!


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IGNORE


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Intensely flavored, big, dark ale. Fruity, roasty, and alcoholic, with burnt

flavors and an almost tar-like sensation.

Hints of dried or dark fruit, chocolate,coffee, bittersweet cocoa, caramel,leather, anise, and the list goes on.

Hop aroma and bitterness is usually highto balance the intense malt character andalcohol.


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Stone Imperial Russian Stout Rogue Imperial Stout Old Rasputin Imperial Stout Victory Storm King Dogfish Head World WideStout AleSmith Speedway Stout Avery The Czar Bells Expedition Stout Courage Imperial Stout Deschutes The Abyss Three Floyds Dark Lord


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Beer U: Stouts