Ordum Stout
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
I like stouts. A lot. I like pretty much every sub-genre and niche style of stout in existence. Milk Stouts, oatmeal stouts, coffee stouts, pastry stouts, imperial stouts (my desert island beer), bourbon-barrel aged stouts, all of them. But one style rises above - because it started it all. Irish Dry Stout. This is the ur-stout. The sanctified trinity of proper Irish dry stouts is Guinness, Murphy's, and Beamish. Dark, creamy, foamy, unrepentantly bitter.
I am happy to report that I have a proper Irish style stout from a local brewer.
Style Guidelines
- Color: Black (40+ SRM)
- Standard: (5-12(10-24 EBC) SRM)
- Clarity: Opaque
- Standard:
- Perceived Malt Aroma & Flavor: Deep roasted coffee malt aromas and flavors. Starts out mildly sweet, quickly becoming proper bitter and a tad acidic
- Standard:
- Perceived Hop Aroma & Flavor: Very low
- Standard:
- Perceived Bitterness: Medium-high (35 IBUs)
- Standard: (20-35 IBUs)
- Fermentation Characteristics: No detectable fruity esters. Proper copper penny bitter with a hint of acidity
- Standard:
- Body: Medium
- Standard:
Tasting Notes
- Excellent head retention
For Fans Of
- Guinness Draught
- Murphy's Irish Stout
- Beamish Irish Stout
