The main difference between the style and classic English or Irish counterparts is aggressive hopping. American Stout is not a mass beer, it is a craft beer popular among a narrow circle of connoisseurs.
Flavor, hop-malt balance, finish and roasted accents are left to the producer’s discretion. Perhaps the most “aggressive” stout of the entire line: the drink has a particularly pronounced roasted taste and a bitter hop profile.
The aroma has notes of roasted grain, coffee, chocolate, hops can appear with tones of citrus, resin. The taste is malty, often caramel, but these nuances do not drown out the hop bitterness, but emphasize it. The finish is often dry with a distinct “burnt” aftertaste. The drink has a very dark color, in the glass it forms a plentiful persistent foam.
On the tongue, the ale feels full-bodied, slightly creamy, tart, carbonated, and round. An American stout is quite strong, but the alcohol only warms, not burns.
The style is made on the basis of American raw materials with the obligatory addition of dark malts. A slight admixture of oats is allowed to change the texture and taste.
An American stout is similar to an export variety, an American porter, or a black IPA, but much hoppier and more bitter in taste. The strongest versions are almost indistinguishable from a Russian imperial stout.
Strength: 5.0-7.0%.
Density: initial 1.050-1.075, final 1.010-1.022.
Bitterness Index: 35-75 IBU.
Color: 30-40 SRM.