요약
- 16A(sweet stout) 락토오즈(유당)을 넣어 달게 만든 스타우트. 부상자나 애기엄마들이 먹었다고.
- 16B(oatmeal stout) 아이리쉬 엑스트라 스타우트보다 덜 드라이하고, 스위트(밀크)스타우트보다 덜 달다. 오트밀을 적게 넣으면 실키, 많이 넣으면 오일리 혹은 곡물 껍질 떫은맛 남.
- 16C(tropical stout) 호피, 비터, 로스티함은 내리고 달게x2, 과일 에스테르 뿜뿜
- 16D(foreign extra stout) 수출 목적으로 도수(브렛 2차발효), 홉 더함. 아이리쉬 엑스트라보다는 도수가 높지만 러시안 임페리얼에는 못 미친다.
16A. Sweet Stout
Aroma
- malt aroma: mild roasted grain aroma, w/ coffee or chocolate notes
- hop aroma: low to none
- fruitiness can be low to moderate
Appearance
- very dark brown~black
- creamy tan to brown head
Flavor
- malt flavor: dark roasted grain(coffee or chocolate) dominate
- hop bitterness: moderate
- low to moderate fruity esters
Mouthfeel
- medium-full to full body
- low to moderate carbonation
Style comparison
- w/ other stouts: much sweeter and less bitter(except the stronger tropical stout), roast character mild, not burnt like others
Comment and History
gravities are low in England, higher in exported and US products. an English style of stout developed in the early 1900s. Historically known as "milk" or "cream" stouts. the "milk" name is derived from the use of lactose(milk sugar), as a sweetner.
16B. Oatmeal Stout
Aroma
- malt aroma: mild roasted grain aromas, generally w/ coffee like character
- hop aroma: medium-low to none
- fruitiness should be low to medium-high
Appearance
- medium brown~black
- a thick, creamy, persistent, tan-to brown colored head
Flavor
- malt flavor: similar to aroma
- hop flavor: medium-low to none
- hop bitterness: medium
- low to moderately-high fruitiness
- the oats can add a nutty, grainy, earthy character
Mouthfeel
- medium-full to full body
- medium to medium-high carbonation
Style comparison
- Irish Extra Stout(dry)<oatmeal stout<sweet stout with oatmeal(sweet), more body and mouthfeel
Comments and History
light use of oatmeal may give a certain silkness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slightly grainy astringency. stouts of the late 1800s, similar to the development of sweet stout used lactose.
16C. Tropical Stout
Aroma
- malt aroma: moderate to high intensity, sweetness evident
- roasted grain aromas(coffee or chocolate) moderate to high
- hop aroma: low to none
- fruitiness medium to high
Appearance
- very deep brown to black
- large tan to brown head with good retention
Flavor
- malt flavor: quite sweet with smooth dark grain flavors
- hop flavor: little to no
- moderate to high fruitiness
Mouthfeel
- medium-full to full body
- moderate to moderately-high carbonation
- may give a warming but never hot
Style comparison
- w/ sweet stout: higher fruitiness
- w/ Imperial stout: less bitterness, lower alcohol, w/o burnt roastiness, late hops
- w/ American stout: much more sweet, less hoppy
- w/ Export stout: much sweeter, less bitter, similar gravity
Comments and History
originally high-gravity stouts brewed for tropical markets.
16D. Foreign Extra Stout
Aroma
- malt aroma: moderate to high roasted grain flavors, w/ coffee, chocolate, lightly burnt notes
- hop aroma: moderately low to none
- fruitiness low to medium
Appearance
- very deep brown to black
- large tan to brown head with good retention
Flavor
- malt flavor: moderate to high roasted grain(coffee, chocolate, burnt)
- hop flavor: moderate to no
- hop bitterness: medium to high
- low to medium esters
Mouthfeel
- medium-full to full body
- moderate to moderately-high carbonation
- may give a warming but never hot
Style comparison
- w/ Irish Extra Stout: similar balance, more alcohol
- w/ Russian Imperial stout: no big and intense like Russian Imperial stout
- w/ American stout: less bitterness, late hop
- w/ Tropical stout: drier finish, higher bitterness, less esters
Comments and History
also known as Foreign stout, Export stout, Foreign export stout. historic versions(before WWⅠ) had the same OG and higher ABV because it had a long secondary with Brettanomyces chewing away it. the difference between domestic and foreign stout versions was the hopping and the length of maturation. history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stout.
No comments:
Post a Comment