Dry Irish Stout

History & Style

The stout beer style evolved from porters during the 19th century in Ireland. The Dry Irish Stout is a lower-alcohol rendition that uses roasted barley and/or a combination of black malts to achieve both its depth of colour, and its signature roasted aroma and flavour.

The label features a real Irish pub modeled on one in Ballyvaughan, County Clare, and the tile mosaic art style suggests the look of the pub’s tile floor. The sign on the door says “closed” in Irish Gaelic, but as you can see there’s still some good craic inside!

Tasting Notes

Dry Irish Stout pours nearly black with mahogany highlights and a creamy off-white foam. The aroma offers an appetizing mix of dark chocolate, coffee and cereal. The flavour expands upon the aroma, adding an initial malty sweetness and mild raisin-like fruit. The mouthfeel is full, silky and luscious.  The finish features a dry minerality and roasty-toasty notes.

Food Pairings

Irish stew or beef pot pie, raw oysters, milder blue cheeses