Malt aroma & flavor
Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
Irish Origin Ale Styles
Export-Style Stout
Ale · Black
What to expect
Coffee-like roasted barley and roasted malt aromas are prominent.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
40+
›
Pale / strawBlack
Black · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
5.6–8.0%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
30–60
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 8 · PDF page 17. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Low to medium-low
Perceived bitterness
May be analytically high, but the perception is lessened by malt sweetness.
Body & mouthfeel
Medium to full
Clarity
Opaque
Color
Black
Fermentation characteristics
Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
Additional guideline notes & competition context
Head retention should be persistent
Technical specifications, including gravity
Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato) • Alcohol by Weight (Volume) 4.5%-6.4% (5.6%-8.0%) • Hop Bitterness (IBU) 30-60 • Color SRM (EBC) 40+ (80+ EBC)