An export style designed specifically for tropical markets. Initially brewed in England, then the technology was adopted by local producers, and tropical stouts began to be produced locally.
A tropical stout is a refreshing, high-bodied ale. Differs in the expressed fruit notes, dark color, sweet smack. As with all stouts, there is a clear roasted accent in the bouquet, but the burnt notes are against the style standards.
On the palate, there are nuances of coffee, chocolate, dried fruits, licorice, roasted grains. Hops are almost not felt, showing only a slight bitterness. The malt profile is pronounced, the finish is sweet.
Ale forms a strong rich brown foam in the glass. On the tongue it feels creamy, palpably alcoholic, carbonated.
A tropical stout is made from light and dark malts, with the addition of unmalted roasted grains. Yeast – lager, hops – at the discretion of the manufacturer.
Similar to a sweet stout, but with more pronounced fruity notes. It differs from imperial stouts by the absence of dominant bitterness and burnt notes. Sweeter and less hoppy than American and export stouts.
Strength: 5.5-8.0%.
Density: initial 1.056-1.075, final 1.010-1.018.
Bitterness Index: 30-50 IBU.
Color: 30-40 SRM.