Upcoming Competition 28-05-11: Category 13E. American Stout
Big ups to Hallertau for hosting us again... and massive congrats to Greig for taking out the last comp - great work my man.
The next category is one I am excited about - and I'm looking forward to putting one of these suckers down. The date is up for discussion, however it is traditionally the last Saturday of every 3rd month.
13E. American Stout
Aroma: Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are low to none. Medium to very low hop aroma, often with a citrusy or resiny American hop character. Esters are optional, but can be present up to medium intensity. Light alcohol-derived aromatics are also optional. No diacetyl.
Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Flavor: Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have a slightly burnt coffee ground flavor, but this character should not be prominent if present. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Hop flavor can be low to high, and generally reflects citrusy or resiny American varieties. Light esters may be present but are not required. Medium to dry finish, occasionally with a light burnt quality. Alcohol flavors can be present up to medium levels, but smooth. No diacetyl.
Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Overall Impression: A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
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.
| Vital Statistics: | OG: 1.050 – 1.075 |
| IBUs: 35 – 75 | FG: 1.010 – 1.022 |
| SRM: 30 – 40 | ABV: 5 – 7% |
Commercial Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout
Replies to This Discussion
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Permalink Reply by Andrew on
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Hell yeah, we can get ripped on Monks Habit and sing some Bon Jovi & Dragon songs
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Permalink Reply by Greig McGill on
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Your mum's busy...
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Permalink Reply by Shane Morley on
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Think Imperial Red/Double Ale. The Abbey Ale comes from when Ben did the first brew, the Cock and Bull just haven't got around to changing some items ie coasters and some of info in the pubs, but it is not a Abbey Ale. We generally enter it as a Imperial Red( at the lower alcohol end) or International Ale other( again towards Imperial Red or a malty IPA).
If you want I could give you the malt and hops that go into it, but to make things even I will throw in some extra malts and hops which don't feature.
I could also bring some Monks along to your judging as a guide.( if thats ok with Steve)
Also we have a planned SOBA tour at the brewery at the start of July where you can taste it out of the tank. You could also taste the beers being brewed for BeerNZ.
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Permalink Reply by JoKing on
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Good stuff Shane. Steve wont mind about the reference beer at all... I find it a fitting idea. You should be on the judging panel you know... Quite the drive from your place though! You'd have to make an evening of it.
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Jo, when date is the judging and what time.
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Gidday Shane - it'll be on the 27th of August, and judging commenses at 4pm. We normally get together at 3.30 to discuss the style and have a "palate adjuster" first.
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Am keen, just have to get a leave pass.
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You do know that you're a prince among men, Shane?
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Ha, you don't know me very well.
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