stout

Dry Stout

Dry stout is closely associated with Ireland in general, and Guinness in particular. These brews tend to be rich and dark with a definitive bitter note and a drying palate feel. They are classically paired with oysters, although any Irish stout drinker will tell you that a pint it is a meal in itself. Draught (draft) Irish stout is nitrogen-flushed to give it that tell-tale white creamy head that has made Guinness so recognizable. This process is also effected in cans and bottles with a nitrogen “widget.” The style is widely emulated throughout the world and is particularly popular with U.S. microbrewers and brewpubs, often as a more full bodied and dryer interpretation.

Imperial Stout

97 Bourbon County Brand Stout, Goose Island Brewing Co. (IL) 2008. 13% ABV (1/09) Opaque brown black color with a

Strong Stout

Simply put, this is a stronger version of a dry stout, with alcohol levels between 5.7 and 7.5 percent, very similar to foreign or export-style stouts. The initial malt sweetness leads to a rounded out, dry and balanced finish. Coffee-like roasted barley present in the aromas. A medium- to full-bodied mouth feel is common. Fruity esters are very low to non-existent. Strong stouts are well balanced with sweetness/bitterness of malt.

Cask Ale

Over the last few years we’ve seen a veritable boom in the number of craft beer establishments around the country,

Craft Beer and Artisan Cheese

When Cindy West left a career in accounting, she and her husband Dorian spent a year in Paris, where she

with Liam Hanlon

Over here, we tend to think of brewing in Ireland as being dominated by one very big brewing company and

Schwarzbier

Black beers have been winning over the hearts of craft beer devotees for 30 years now, but until quite recently,

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