Appeared at the very beginning of the XNUMXth century, “budding” from London porter. Initially, both types were made on the basis of black malt, but then the porter moved to the brown variety, and the stout to the roasted variety. In fact, the history of style development is the history of the Guinness brand, as it was the first and remains the main representative of Irish stouts.
The main difference between a stout and a porter is that historically it is stronger, “creamier” and denser, although now these requirements are not so strictly observed. Irish stout, in turn, is divided into several subspecies: Dublin (more bitter), Cork (more sweet, made using chocolate malt).
Only draft versions have a full set of characteristics inherent in the style, bottled stout is always “simpler”.
Irish Stout has a distinct roasted flavor, while the malt-hop balance can shift to either side, depending on the brand and variety. On the palate, notes of coffee, chocolate, grains, caramel are felt. If a hop profile is present, it will show up with earthy and floral nuances, but it doesn’t have to. The finish can be either dry or malty.
The style is distinguished by a very dark saturated color, it can be black, it casts red reflections in the light. Draft versions form a dense and persistent brown foam in the glass.
The Irish Stout is full-bodied, creamy, slightly carbonated, very mild and drinkable. Roasted grains can be felt in the bouquet, but harsh and harsh notes are contrary to style standards.
Ales are always made with dark malts (Guinness replaces this ingredient with roasted barley). The taste of the drink is similar to the Irish Extra Stout, but less strong. Compared to English Porter, it is darker in color.
Strength: 4.0-4.5%.
Density: initial 1.036-1.044, final 1.007-1.011.
Bitterness Index: 25-45 IBU.
Color: 25-40 SRM.