BJCP Comparable Category: 16D - Foreign Extra Stout
This is the description of how the Export-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 Export-Style Stout beer style.
Head retention should be persistent
- Color: Black
- Body: Medium to full
- Malt Flavors & Aromas: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel ﬂavors give way to a distinctive dry-roasted bitterness in the ﬁnish.
- Hop Flavors & Aromas: Should not be present
- IBUs/Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
- Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
- Common Ingredients: Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.
- Commercial Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout
Brewing Properties of Export-Style Stout
These are the functional brewing properties of Export-Style Stout beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|5.6 - 8.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|30 - 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.
|1.052 - 1.072|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.020|
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.