Irish-Style Dry Stout
Dry stouts are black. These beers achieve a dry-roasted character through the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high. This beer is often dispensed via nitrogen gas taps that lend a smooth, creamy body to the palate.
- Seafood (Oysters), Ham
- Irish Cheddar
- Chocolate Desserts
Clear to Opaque
Slow to Medium Rising Bubbles
Hop aroma and flavor are are not perceived to low, from European-type hops. Hop bitterness is medium to medium high.
Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish. Emphasis of coffee-like roasted barley and a moderate degree of roasted malt flavors define much of the character.
Fruity esters are minimal and overshadowed by malt, high hop bitterness and roasted barley character.
Not common to style.
Diacetyl should be very low, if evident.
Soft to Mouth-Coating
Low to Medium
Short to Medium
British Pale Ale, Flaked Barley, Black Roasted Barley
Moderate carbonate water