What makes stout imperial

Originally brewed in England for the Russian Imperial Court in the s hence the name , the style has kept its broad-shouldered flavor profile and higher alcohol content over the years. Pour this into a pint glass and be prepared for some ultra-deep, dark, roasty notes coupled with complex fruity, chocolatey flavors from the malt, with various levels of supporting bitterness from hops and a luscious, rich mouthfeel.

Meant to be consumed slowly, not just as a way to appreciate the full-bodied complexity, but because these are considerably higher alcohol. A good cold weather—and Russia knows its cold weather—beer. This is basically the American take on the Russian Imperial Stout, also called an American Double Stout, brewed with as much intensity—if not more—in flavor profile and alcohol.

Rich and creamy like a Russian Imperial, American spinoffs could feature anything from more assertive hops character to an addition of coffee or chocolate to play into the already intense roastiness, and many are barrel-aged, adding to the robustness and descriptive adjective-worthy complexity. Jump to navigation. Sign-In Create Account. My Cart Account Support.

Search form Search. Podcast Livestream Buying Events. What is Imperial Stout? The American-style imperial stout is the strongest in alcohol and body of the stouts. Black in color, these beers typically have an extremely rich malty flavor and aroma with full, sweet malt character.

Bitterness can come from roasted malts or hop additions. Very dark beers that are fermented at warm temperatures and vary in strength. The name stout comes from the term stout porter, describing a bolder permutation of the popular porter style during the 17th century. Stouts are considered to have stronger roasted flavors than porters, but can vary in character from dry, smooth and sweet or strong and bitter, depending on the type.

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