Similarly as with exemplary dry stouts, unfamiliar style stouts have an underlying malt sweetness and caramel flavor with a particular dry-roasted bitterness in the completion. Espresso like roasted grain and roasted malt aromas are conspicuous. Some slight corrosiveness is passable and a medium-to full-bodied mouthfeel is proper. Bitterness might be high yet the observation is regularly undermined by malt sweetness. Hop aroma and flavor ought not be seen. The view of fruity esters is low. Diacetyl (butterscotch) ought to be irrelevant or not saw. Head maintenance is great.

  • SRM Color Scale
    40 - 40
  • International Bitterness Units (IBUs)
    30 - 60
  • Alcohol by Volume (ABV)
    5.7% - 9.3%
Food Pairings
  • Cheese
    Blue Cheese, Dubliner Cheddar
  • Entrée
    Pork Tenderloin, Lobster, Oysters
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