15. Irish Beer

요약

• 15A(Irish Red Ale) 잉글리쉬 비터의 아이리쉬 판본. 홉 내리고 로스티로 드라이한 피니시가 특징. 모던 버전은 스위트해졌고, 미국 버전은 알콜이 강화됐다.   
• 15B(Irish Stout) 런던 포터의 성공에서 착안해, 보다 몰티한 바디+어두운 색깔로 만들어짐. 주로 생맥으로 팔리며, 병입 버전은 도수가 높고 엑스트라 스타우트라 부른다. 
• 15C(Irish Extra Stout) 아이리쉬 스타우트와 포린 엑스트라 스타우트의 중간 세기(바디, 리치함, 몰트 복잡성). 포터보다 검다.  

15A. Irish Red Ale

Aroma

• malt aroma: low to moderate  
• hop aroma: low to none 

Appearance

• medium amber~medium reddish-copper
• clear
• low off-white to tan color head, average persistence 

Flavor

• malt flavor: moderate to very little caramel malt flavor
• light taste of roasted grain, which lends a dryness to the finish
• hop flavor: light(optional)
• hop bitterness: medium to medium-low
• little to no esters

Mouthfeel

• medium-light to medium body
• moderate carbonation

Style comparison

• w/ English bitter: less bitter and hoppy, w/ dry finish due to roasted barley
• w/ Scottish ales: more attenuated, less caramel flavor and body

Comment and History

traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish. modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcohol versions of the Irish export examples. the modern Irish red ale style is essentially an adaptation of the popular English bitter style with less hopping and a bit of roast to add color and dryness.

15B. Irish Stout

Aroma

• malt aroma: moderate coffee-like aroma typically dominates
• hop aroma: low to none
• esters medium-low to none

Appearance

• jet black~very deep brown with garnet highlight
• opaque
• a thick, creamy, long-lasting, tan-to brown colored head(when served on nitro, don't expect it with a bottled beer)

Flavor 

• malt flavor: moderate roasted grain 
• hop flavor: medium to no
• hop bitterness: medium to high
• roasted character and the dryness of the finish

Mouthfeel

• medium-light to medium-full body
• low to moderate carbonation

Style comparison

• w/ Irish extra stout: lower strength, similar flavors
• w/ English porter(brown): darker in color

Comments and History

when a brewery offered a stout and a porter, the stout was always the stronger beer.(it was originally called a "stout porter") modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. this style is typically a draught product, a bottled version is typically brewed from a higher OG and is usually called Extra stout. the style evolved from the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. Irish stout diverged from London single stout(or simply porter) in the late 1800s, with an emphasis on darker malts.   

15C. Irish Extra Stout

Aroma

• malt aroma: moderate to moderately-high coffee-like aroma 
• hop aroma: low to none
• esters medium-low to none

Appearance

• jet black
• opaque
• a creamy, tan head

Flavor 

• malt flavor: moderate to moderately-high dark roasted grain 
• hop flavor: medium to no
• hop bitterness: medium to medium-high
• medium-low to no fruitiness

Mouthfeel

• medium-full to full body
• moderate carbonation
• harshness is undesirable

Style comparison

• Irish stout<Irish extra stout<Foreign extra stout in strength and flavor intensity 
• w/ Irish stout: more body, richness, malt complexity
• w/ porter: black in color

Comments and History

traditionally a bottled product. same roots as Irish stout, but a stronger product. Guinness Extra Stout(Extra Superior Porter, later Double Stout) was first brewed in 1821.