Export Style Stout
Export Style Stouts are black.
Head retention is excellent. Coffee-like roasted barley and roasted malt aromas are prominent. Fruity-ester aroma is low. Hop aroma is not perceived. Initial malt and light caramel flavor profile give way to a distinctive dry-roasted bitterness in the finish. Hop flavor is not perceived. Hop bitterness is often analytically high, but the perception is often compromised by malt sweetness. Perception of fruity-ester flavor is low. Diacetyl should be negligible or not perceived. Slight acidity is acceptable. Body is medium to full.
IBU (International Bitterness Unit)
Abv (Alcohol By Volume)
SRM (Standard Reference Method)
