Família
Cerveja Escura Britânica
Tipo
Ale
Status
ConsolidadoGuias
2017–2026 · 13 edições
Ale · Cerveja Escura Britânica
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
4.0–6.0%
ABV
20–40
IBU
30.0–40.0
SRM
1.044–1.060
OG
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
Mild roasted grain aroma, sometimes with coffee or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Low diacetyl optional. Low floral or earthy hop aroma optional.
Very dark brown to black in color. Clear, if not opaque. Creamy tan to brown head.
Dark, roasted, coffee or chocolate flavors dominate the palate. Low to moderate fruity esters. Moderate bitterness. Medium to high sweetness provides a counterpoint to the roasted character and bitterness, lasting into the finish. The balance between dark grains or malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Low diacetyl optional. Low floral or earthy hop flavor optional.
Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
Exemplos comerciais
Fruity esters, if present, are low. Diacetyl should not be present.
Should not be present
Black
Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the flavor profile. Roast flavor may be present. Low to medium-low roasted malt-derived bitterness should be present.
Full-bodied. Body can be increased with the addition of milk sugar (lactose).
