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Category 13A- Dry Stout

13A- Dry Stout

This style sports prominent Coffee-like roasted barley and roasted malt aromas, and may include slight chocolate, cocoa and/or grainy secondary notes. The hop aroma should be low to none. It can range from jet black to deep brown with garnet highlights in color, and can be opaque (but if it’s not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic of most stouts.


The flavor should lead off with moderate roasted, grainy sharpness, optionally a light to moderate acidic sourness is acceptable. It should range medium to high in hop bitterness. A long dry, coffee-like finish from roasted grains should round out this style. Dry stouts may also have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. 13A’s will have medium-light to medium-full body, with a creamy character and low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth.


OG: 1.036 – 1.050, FG: 1.007 – 1.011, IBUs: 30 – 45, SRM: 25 – 40, ABV: 4 – 5%

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