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Imperial stout is an extra strong version of stout, which was originally brewed by the British to withstand the rigors of export to Russia and the Baltic states. This style is dense, opaque black and strong in alcohol (6-7 percent), with a note of sweetness. Burnt cocoa and dried fruit flavors are typical. Russian imperial stouts originate from recipes that British brewers tailored to the tastes of the imperial Russian court. Imperial stout was almost extinct until recreated by the British brewer Samuel Smith in the early 1980s. The style has now been embraced by U.S. craft brewers as a winter specialty.
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.