Type of Beer: Ale

Classic Irish-Style Dry Stout

Irish Beer

2020 Brewers Association Classic Irish-Style Dry Stout Characteristics

Traits Details
Color Black
Clarity Opaque
Perceived Malt Aroma & Flavor The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor defines much of the character. The hallmark dry-roasted attributes typical of Dry Stout result from the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
Perceived Hop Aroma & Flavor European hop character may range from not present to low in aroma and flavor
Perceived Bitterness Medium to medium-high
Fermentation Characteristics Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
Body Medium-light to medium
Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.2%-4.2% (4.1%-5.3%)
Bitterness (IBU) 30-40
Color SRM (EBC) 40+(80+ EBC)
Additional notes Head retention should be persistent
Source: 2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.