Location: North American
BJCP Comparable Category: 20B - American Stout
This is the description of how the American-Style Stout style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the American-Style Stout beer style.
Head retention should be persistent
- Body: Medium to full
- Malt Flavors & Aromas: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee ﬂavor should be present, with a distinct dry-roasted bitterness in the ﬁnish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
- Hop Flavors & Aromas: Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
- Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
- Common Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
- Commercial Examples: Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout
Brewing Properties of American-Style Stout
The functional properties of brewing American-Style Stout beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|5.7 - 8.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|35 - 60 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.050 - 1.075|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.010 - 1.022|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.