15C Irish Extra Stout

Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla, or roasted grain secondary notes. Medium-low esters optional. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.

Jet black. Opaque. A thick, creamy, persistent tan head is characteristic.

Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha or biscuit flavors are often present and add complexity. Medium-low fruitiness optional. Medium earthy or spicy hop flavor optional. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.

Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequently in roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.

Same roots as Irish Stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product.