American Style Stouts are black. Head retention is excellent.
Fruity-ester aroma is low. Coffee-like roasted barley and roasted malt aromas are prominent. Hop aroma is medium to high, often with American citrus-type and/or resiny hop aromas. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee flavor is present, with a distinctive dry-roasted bitterness in the finish. Roasted barley and roasted malt contribution to astringency is low and not excessive. Slight roasted malt acidity is permissible. Hop flavor is medium to high, often with American citrus-type and/or resiny hop flavors. Hop bitterness is medium to high. Fruity-ester flavor is low. Diacetyl should be negligible or not perceived. Body is perceived as a medium to full.