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2006 Brewers Association Style Guidelines
Major Style:
Ale
Sub-Style Name:
Foreign (Export)-Style Stout
Origin:
Irish
Description:
As with classic dry stouts, foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dryroasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Bitterness may be high but the perception is often compromised by malt sweetness. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
