Please find the register and sign in Please also feel free to order food and beer from our server TONIGHTS AGENDA the ins and outs of Stouts Discussant Jeremy Kees Upcoming MLBA Events ID: 291364
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Slide1
January 5, 2012
Please find the register and sign in.
Please also feel free to order food and beer from our server.Slide2
TONIGHT’S AGENDA:
the ins and outs of Stouts
Discussant: Jeremy Kees
Slide3
Upcoming MLBA Events
Bourbon Barrel BrewIPA ChallengeIt’s time to brew!!!Tasting Date: March Meeting25 brewers at this point = 25 hop varieties to experienceSlide4
Our Agenda Tonight
Dry Stout
Sly Fox O’Reilly’s Irish Stout (Draft)
Sweet Stout
Left Hand Milk Stout
Oatmeal Stout
Samuel Smith’s Oatmeal Stout
Foreign Extra Stout
Guinness
Foreign Extra Stout
American Stout
Sierra Nevada Stout
Russian Imperial Stout
Founders Breakfast
Stout (Draft)Slide5
History
Like many beer styles, the creation of stouts was a result of location (Dublin and London)Slide6
General Characteristics
Stouts are AlesStouts are Dark in ColorMost stouts are distinctly malty (roast)But other flavors are common (e.g., chocolate, coffee, burnt, cream, caramel, molasses, cocoa, bready, toasty, etc.)
Hop profile, alcohol content, finish, esters, body, carbonation, can all vary greatly across stylesSlide7
Dry Stout
Distinguishing CharacteristicsRoast/Coffee/(Bittersweet) Chocolate FlavorMedium to high bitternessDry finish (from roasted barley)Medium bodied
Creamy
Bitterness + Roast sometimes produces a sharp, slightly astringent character
Fun Fact: Guinness adds a very small percentage of soured beer for complexity!Slide8
Sweet Stout
Distinguishing CharacteristicsRoast/Coffee/SWEET FlavorLess bitter than a dry stoutDry or sweet finishMedium to full bodied
The use of
unfermentable
sugars (lactose) in brewing results in a sweet, creamy characterFun Fact: It is illegal to call this style a “milk” or “cream” stout in EnglandSlide9
Oatmeal Stout
Distinguishing CharacteristicsRoast/Coffee/OatmealOats in the grist make the beer creamy and can add nutty, grainy, or earthy flavors
Not as bitter as dry stouts; not as sweet as sweet stouts
Medium to full bodied
The use of oats in brewing results in a silky smooth, sometimes oily characterFun Fact: This is traditionally brewed as a seasonal variant of the sweet stout.Slide10
Foreign Extra Stout
Distinguishing CharacteristicsMore pronounced Roast/Coffee flavor; some burnt flavor is acceptableWide variety of characteristics due to export vs. tropical versionsAlcohol warmth may be present
Think “scaled-up dry stout” or “scaled down imperial stout”
Fun Fact: Guinness Foreign Extra Stout has been made since the early 1800s.Slide11
American Stout
Distinguishing CharacteristicsMore pronounced Roast/Coffee/Chocolate/Burnt Flavor (bolder malt flavors than other stouts)Medium to high bitterness and American hop flavor
Alcohol warmth is usually present
This is a bold stout with rich malty flavors and a unique American hop profile
Fun Fact: This style developed as American brewers used American ingredients to brew Foreign Extra StoutsSlide12
Russian Imperial Stout
Distinguishing CharacteristicsRich, deep, complex, and often intense stout flavorsMalt flavors can be coffee/burnt/chocolateDark fruit flavors are often present
Alcohol warmth is definitely present
Full to very full body
Lots of room for brewer interpretation and creativity (American vs. English styles)Intense, rich, big, chewy, alcoholic, dark-fruity, complex stout. Like a black
barleywine
Fun Fact: The only stout Jeff Ney will even consider!!Slide13