Dark copper to very dark brown, British-style imperial stouts typically have high alcohol content. The extremely rich malty flavor (often characterized as toffee-like or caramel-like) and aroma are balanced with medium hopping and high fruity-ester characteristics. Bitterness should be moderate and balanced with sweet malt character. The bitterness may be higher in the darker versions. Roasted malt astringency is very low or absent. Bitterness should not overwhelm the overall character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.

  • SRM Color Scale
    20 - 35+
  • International Bitterness Units (IBUs)
    45 - 65
  • Alcohol by Volume (ABV)
    5.5% - 9.5%
  • Hop Aroma/Flavor
    Very low to medium, with floral, citrus or herbal qualities.
  • Malt Aroma/Flavor
    Extremely rich malty flavor, often expressed as toffee or caramel, and may be accompanied by very low roasted malt astringency.
  • Yeast Esters
    Fruity esters if present are medium to high. Diacetyl should not be present
Food Pairings
  • Cheese
    Blue Cheese
  • Entrée
  • Dessert
  • Clarity
  • Color
    Dark copper to very dark
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