Intoxicating deep brown-hued lightweight stout retains dry-bodied sour coffee bean essence and bitter nut influence to creamy raisin-like finish. Cola nut and cherry undertones tucked beneath relaxing groove add further dimension.
Tag Archives: irish stout
BEAMISH IRISH STOUT DRAUGHT
Nitro-injected canned draught pours like a milkshake, calmly settling to less creamy Guinness Stout subtlety. Billowy tan head and viscous sheets of cascading brown bubbles offer splendid visual aspect as ensuing espresso bitterness pervades frontage, but brisk water silkiness and polite roasted mocha-nut finish may put off heartier thirsts.
(SAXER) THREE FINGER JACK STOUT
(CARLOW) O’HARA’S CELTIC STOUT
Beautiful cascading brown bubbles reach frothy beige head of jet black milk stout less creamy and drier than Guinness foe. Sour coffee frontage, roasted hop backing, smoked nut nuance, and tar-stricken backlash given lactose chocolate-maple aridity by chewy vanilla-butterscotch finish just a tad oily and parched for perfection.
SHIPYARD BLUE FIN STOUT
CHELSEA DRY IRISH STOUT
THREE FLOYDS BLACK SUN STOUT
Complex ‘inky black’ stout boasts lingered black coffee bitterness intensifying flaked oat sweetness and unrefined maple sappiness to resinous molasses bottom. Roasted hops secure charred wood-charcoal tone and tar-like murk to harsh cinder finish. Adjacent rich milky creaminess penetrates anise-spiced grapefruit splash and black licorice hint.
E.J. PHAIR STOUTER
FRENCH BROAD IRISH STOUT
GUINNESS DRAUGHT STOUT
Archetypal nitro-injected draught in can retains frothy whipped cream head, full-bodied coffee thickness, deep roasted chocolate malt insistence, clumped eclair globule, burnt caramel richness, black tea spot and charred cedar chip twinge. On tap, these pour like a thick chocolate malted and can’t be beat. In distressing bottled version, watery bottom smooths subtle up-front nuttiness, mild charred hop bitterness, and milky mocha creaminess, dreadfully leaving barren black malt astringency to carry the load of underwhelming presentation. However, in iconic black can, it’s never overtly heavy, just well rounded, super efficient, and absolutely world class. These Irish trailblazers inspired a thousand worthy imitators by inventing the Stout style in 1820.
GUINNESS EXTRA STOUT
Label’s “robust, mellow” description is undeniable. But this renowned dry stout, first brewed in 1821, also maintains an unmistakable gargantuan coffee bitterness merging maple malt creaminess and persistent coarse nuttiness to black chocolate richness. Hop-fizzed cedar-charred mocha-roasted molasses pungency coats the tongue to ample nutty coffee finish. When you die, this is what you’ll no doubt smell on God’s breath. Beware: bottled version loses both espresso-like frothiness and true essence.