American Porter and Stout - American Stout
Name
American Stout
Category
American Porter and Stout
These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.
Guidelines
Impression
A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
Aroma
Moderate to strong roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters optional. Light alcohol optional. Should not seem sharp, acrid, or acidic.
Appearance
Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor
Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. May taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.
Mouth Feel
Medium to full body. Can be somewhat creamy. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Comments
Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Becoming increasingly hard to find.
History
A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a common naming scheme for a more highly-hopped beer.
Ingredients
Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.
Comparison
Like a hoppy, bitter, strongly roasted Irish Extra Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Imperial Stout style. Stronger and more assertive, particularly in the dark malt or grain additions and hop character, than American Porter.
Statistics
| Type | Min | Max |
|---|---|---|
| OG | 1.050 | 1.075 |
| FG | 1.010 | 1.022 |
| IBU | 35 | 75 |
| SRM | 30 | 40 |
| ABV | 5.0 | 7.0 |
Commercial Examples
- Avery Out of Bounds Stout
- Bell’s Kalamazoo Stout
- Deschutes Obsidian Stout
- Sierra Nevada Stout
- Trillium Secret Stairs
Tags
- high-strength
- dark-color
- top-fermented
- north-america
- craft-style
- stout-family
- bitter
- roasty
- hoppy