Stout - Sweet Stout

BJCP 16-B

AROMA

Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.

APPEARANCE

Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.

FLAVOR

Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness

MOUTH FEEL

Full-bodied and creamy. Carbonation low to moderate.

OVERALL

A very dark, sweet, full-bodied, slightly roasty ale

INGREDIENTS

Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.

COMMENTS

Gravities are low in England, higher in the exported product

HISTORY

An English style of stout

COMMERCIAL EXAMPLES

Mackeson's XXX Stout, Watney's Cream Stout, Samuel Adams Cream Stout, Tennent's Milk Stout.

VITAL

OG: 1.035-1.066 IBUs: 20-40 FG: 1.010-1.022 SRM: 35+ ABV: 3-5.6%