Hello friend Beer Sapiens! In our previous article we told you many interesting things about the Dry Stout style, those black beers that were born in England and that the Irish reinvented and turned into their national symbol.
Now that you know its origins, we want to tell you about some of its main sensory characteristics, so that you become an expert in identifying this well-known and unknown style at the same time. Go for it!
What does a Dry Stout or Irish Stout taste like?
This style is today relatively stable and homogeneous. Its main characteristic is its super dark color, which may appear black at first glance, but if we look closer, it reveals a deep ruby glow. In any case, it is one of the darkest beers out there.
Another feature that is unique to Dry Stouts is the head cap, which should be large, white, and creamy. Especially if they are on tap. In the bottled versions, the foam can take on sienna and beige tones. But in any case it will bring a sense of body.
In aroma and flavor, roasted coffee-like notes stand out, although tones of dark chocolate, cocoa, and heavily roasted beans can also appear. Bitterness will range from medium to high due to a dry palate. As elements of balance, a certain malt and/or caramel sweetness, very light fruit esters and the creaminess offered by the tap versions may appear on the palate.
Its body is light-medium to medium-full, with moderate or low carbonation. Stouts are fairly hoppy and roasted grain beers that are surprisingly balanced and smooth.
And if despite all these indications you still have doubts about whether you are trying a Dry Stout , look to see if it has a velvety texture . This round and smooth character is the main difference with respect to the Stout , which will be more “rough”.
Dry Stout Style Ingredients and Processes
Today's stouts are brewed by single mashing a grain base that typically includes a pale malt base combined with small varying proportions of flaked barley and roasted barley.
The water must be rich in carbonates and with an alkaline profile to integrate and balance the characteristic acidity of highly roasted malts. In mashing it is possible to add darker malts only at the end (or already in the grain wash) to limit their astringency.
Hops have a very relative sensory importance, since what counts is their bitterness and not so much their aroma.
I want to try a Dry Stout!
Surely right now you have a crazy desire to try this so characteristic beer, but that often goes unnoticed among other styles. And yes, we assure you that there is life beyond Guinness.
The brewmasters here have created such interesting recipes like this Dark Series, from our Basque collaborators Bidassoa . This light-bodied, low-alcohol black beer, with its notes of cocoa and coffee, is perfect for beginners in this style.
Health!