This is our take on a traditional Dry Irish Stout. The nitrogenation gives this beer extra creaminess and a high drinkability.
Appearance: Distinctively dark, with a rich creamy white head.
Nose: Sweet smelling with a coffee and malty nose. Dark roasted malts are most noticeable on the nose. Hop aroma is non existent.
Flavor: Perfect balance of sweet and bitter with malt and roast notes. The body of this beer is only light as far as malt body goes. The nitrogenation gives this beer a very creamy mouthfeel. Like the nose, the flavor is predominantly dark roasted malts, with hops contributing only bitterness.
This stout should be poured and served much like Guinness. A slow, 2 part pour will give the best visual presentation. Recommended serving temp is 42f.
English Marris otter is used as the base malt. Roasted Barley, Medium roast crystal and flaked barley is also used in lower percentages. A single bittering addition is all that is needed for this Dry stout
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