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Ales : Irish Origin

 

Guidelines to Beer Style Categories and Subcategories
By Charlie Papazian

These beer style descriptions are guidelines meant to aid in the decision of which category and subcategory to enter beer. Judges will evaluate the beers using their senses of smell, sight, taste and mouthfeel against the standards put forth in these guidelines.

ALES : IRISH ORIGIN

16. Classic Irish-Style Dry Stout

Dry stouts have an initial malt and caramel flavor profile with a distinctive dryroasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. Some slight acidity may be perceived, but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have medium body. Fruity esters are minimal and overshadowed by malt, hop bitterness and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.

17. Foreign-Style Stout

As with classic dry stouts, foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Some slight acidity is permissible, and a medium- to full-bodied mouthfeel is appropriate. Hop aroma and flavor should not be perceived. The perception of fruity esters should be minimal. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.

Porter

See Robust Porter and Brown Porter under British Origin.

Beer Style Guidelines © Charlie Papazian 1993, 1994, 1995, 1996

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