As the name suggests, it is an export variety, characterized by increased strength and “enhanced” characteristics. Historically, foreign stouts have been hoppier so as not to spoil during long transport, although the density has been maintained at the level of a regular extra stout. This variety is now often made locally rather than imported from the UK.
Today it is a moderately dry ale without much malt sweetness, with a distinct roasty note in the bouquet. Also in the aroma you can distinguish the nuances of coffee, chocolate, licorice, dried fruits, wine. The hop profile can show through tones of flowers or herbs, but is most often absent. The bitterness is well expressed.
The drink is distinguished by a rich dark color, sometimes black, in a glass it forms a plentiful persistent foam. It is a full-bodied soft ale that feels creamy and round in the mouth. May pinch the tongue.
It is made on the basis of several types of malt, in addition to light and dark, brown and amber varieties can also be used. Hops play a secondary role and are left to the discretion of the brewer. Increased density is achieved through additional sugar.
The style is stronger than an Irish extra stout, but weaker than a Russian imperial one. A bit like a tropical stout, but less sweet and fruity.
Strength: 6.3-8.0%.
Density: initial 1.056-1.075, final 1.010-1.018.
Bitterness Index: 50-70 IBU.
Color: 30-40 SRM.