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Category 13 Stout

Stouts are one of the largest categories in the BJCP (Beer Judge Certification Program) Style guidelines. These styles have evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed in a range of strengths and characters, but the family resemblance is always evident.


Stout Sub-styles

13A- Dry Stout: A very dark, roasty, bitter, creamy ale.


13B-Sweet Stout: A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.


13C- Oatmeal Stout: A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.


13D- Foreign Extra Stout: A very dark, moderately strong, roasty ale. Tropical varieties can be quite sweet, while export versions can be drier and fairly robust.


13E- American Stout: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).


13F- Russian Imperial Stout: RIS is an intensely flavored, big, dark ale; roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

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