Imperial stout appeared in the XVIII century on the basis of export porters. Strong ale with a pronounced malt flavor was delivered to the Russian royal court, where the drink was to the taste of both the ruling family and the courtiers. After 1812, supplies stopped, imperial stout began to be sold in the country of production – England – and over time, the style gradually faded away, until craft brewers revived it in the XNUMXth century.
Despite its British origin, today the imperial stout is considered an American style, although its “old-world” versions have been preserved in the homeland of the drink. In England, this ale is made less bitter, roasted and hoppy, while American varieties lack the complexity of the malt bouquet and ester profile. In principle, the characteristics of the style are not strictly regulated, most of the parameters remain at the discretion of the brewer.
Perhaps the main feature of the style can just be called variability and intensity. The bouquet has tones of dried fruits, roasted grains, coffee, chocolate, dark fruits, caramel, bread, toasts. Hops and malt form a complex and balanced profile, reinforcing and emphasizing each other. No note should dominate. It can be aged, then characteristic “wine” accents appear in the taste. The finish varies from dry to sweet, with a “roasted” aftertaste almost always retained.
The drink has a rich dark color with a red sheen. In the glass it forms a rich, but not very persistent foam. Leaves “oil” streaks on the walls of the vessel. Full-bodied dense ale, velvety, dense, very strong, but without strongly pronounced carbonation.
An imperial stout is made with pale malt and roasted grains (malted or not). There is no clear recipe for the grist, the combination of malts depends on the manufacturer. Ale yeast is used, hops are at the discretion of the brewer.
According to the characteristics, the style is closest to the black barleywine: it has the same complex and variable bouquet.
Strength: 8.0-12.0%.
Density: initial 1.075-1.115, final 1.018-1.030.
Bitterness Index: 50-90 IBU.
Color: 30-40 SRM.