Appeared a little later than the usual Irish stout, positioned as an “improved” version of Guinness: the same ale, but with more pronounced characteristics. Still retains many of the qualities of the original porter from the early XNUMXth century, the strength of the drink varies depending on the variety (export variations are weaker).
Unlike the “classic” Irish stout, it comes in bottles and not on tap. Guinness has a characteristic “roasted” taste, other brands may have less dry versions, with a more pronounced malt or chocolate aroma.
The Irish Extra Stout is always intensely black, with a rich, complex bouquet, in which notes of chocolate, coffee, biscuit, vanilla, roasted grains are felt. The taste is quite balanced, depending on the manufacturer, both hop bitterness and malt sweetness can be expressed. Hop aroma is usually not perceptible, but occasionally earthy or spicy undertones may be present.
Distinctive features of the style are a rich “fried” taste, creamy texture (albeit less than in tap versions). In the mouth, the ale feels full-bodied, round, slightly tart, but not harsh.
The drink is made necessarily with the use of dark malts and / or roasted grains. It differs from porter in a darker color, similar in taste to an Irish stout.
Strength: 5.5-6.5%.
Density: initial 1.052-1.062, final 1.010-1.014.
Bitterness Index: 35-50 IBU.
Color: 25-40 SRM.