Família
Cerveja Escura Britânica
Tipo
Ale
Status
ConsolidadoGuias
2016–2026 · 14 edições
Ale · Cerveja Escura Britânica
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.
Oatmeal is used in the grist, resulting in a pleasant, full flavor without being grainy. Fruity esters are not present to very low. Diacetyl is usually absent in these beers but may be present at very low levels.
Optional, but if present should not upset the overall balance.
Dark brown to black
Coffee, caramel, roasted malt, or chocolate aromas should be prominent. Roasted malt character of caramel or chocolate should be smooth without bitterness.
Full with an often-silky mouthfeel
4.2–5.9%
ABV
25–40
IBU
22.0–40.0
SRM
1.045–1.065
OG
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.
Mild grainy, roasty, coffee-like character with a light malty sweetness that can give a coffee-and-cream impression. Low to medium-high fruitiness. Medium-low earthy or floral hop aroma optional. A light grainy-nutty oatmeal aroma is optional. Medium-low diacetyl optional but typically absent.
Brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Clear, if not opaque.
Similar to the aroma, with a mild roasted coffee, milk chocolate, or coffee-and-cream flavor, and low to moderately high fruitiness. Oats can add a toasty-nutty, grainy, or earthy flavor. Medium bitterness. Medium-sweet to medium-dry finish, which affects the perception of balance. Malty, roasty, nutty aftertaste. Medium-low earthy or floral hop flavor optional. Medium-low diacetyl optional but typically absent.
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Stronger versions may be lightly warming.
Exemplos comerciais
