Home > Best Stouts - Top 10 Ranked by the 2010 U.S. Beer Open Championship
Best Stouts - Top 10 Ranked by the 2010 U.S. Beer Open Championship
This Top Ten List was from America's Best and Top Ten and from the results of the 2010
U.S. Open Beer Championship.
1.
Anastasia's Chocolate Stout, South Street Brewery - Virginia
2. August Schell Stout, August Schell Brewing - Minnesota
3. Max Darkest, Dirk Denneman Brewing - Germany
4.
Pikes Stout, Pikes Place Brewing - Washington
5. Obsidan Stout, Deschutes Brewing, Oregon
6. Samuel Adams Cream Stout,
Boston Beer Company, Massachusetts
7. Zonkers Stout, Snake River Brewing - Wyoming
8. Obsidian Stout, Deschutes Brewing - Oregon
9. Sierra Nevada Stout -Sierra Nevada Brewing - California
10. Shakespeare Stout - Rogue Ales - Oregon
Stout Styles
Subcategory: Classic Irish Dry Stout
Dry stouts have an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Some slight acidity may be perceived but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have medium-light to medium body. Fruity esters are minimal and overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.
OG: 1.038-1.048
FG: 1.008-1.012
Alcohol by Weight: 3.2-4.2%
IBU: 30-40
Color SRM: 40+
Subcategory: Foreign Stout
As with classic dry stouts, foreign stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Bitterness may be high but the perception is often compromised by malt sweetness. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl should be negligible or not perceived. Head retention is excellent.
OG: 1.052-1.072
FG: 1.008-1.020
Alcohol by Weight: 4.5-6%
IBU: 30-60
Color SRM: 40+
Subcategory: American Stout
Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
OG: 1.050-1.075
FG: 1.010-1.022
Alcohol by Weight: 4.5-7%
IBU: 35-60
Color SRM: 40+
Subcategory: Sweet Stout
Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and a full-bodied mouthfeel. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the arom Hops should balance and suppress some of the sweetness without contributing apparent flavor or arom The overall impression should be sweet and full-bodied.
OG: 1.045-1.056
FG: 1.012-1.020
Alcohol by Weight: 2.5-5%
IBU: 15-25
Color SRM: 40+
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