A very dark, full-bodied, roasty, malty ale
This dry stout has been brewed for well over two hundred years and is probably one of the most interesting beers out there. Today’s version was born out of rationing shortages and restrictions. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”).
When both porters and stouts diminished in popularity in Britain, their popularity gained in Ireland. One reason might have been that restrictions on the use of energy during World War I made it difficult for British maltsters to roast their grains. These restrictions were not imposed in Ireland, where rebellion and independence were in the wind.
Exudes a moderate to strong aroma of banana and cloves, that comes from the yeast.
Full-bodied, smooth, silky, and creamy.
True to its name, medium brown to black in colour.
Roasted dark grains combine with malt sweetness to give the impression of milk chocolate or coffee with cream.
How to pour nitro beer