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O’Shea’s Traditional Irish Stout

Jun 222013

Alcohol by Volume (ABV): 4.5%
Brewed By Carlow Brewing Company (O’Hara’s)
Royal Oak Road
Bagenalstown
Leinster
Ireland
Europe
+353 (0)59 9720509
http://www.carlowbrewing.com/

I was in the Virgin Islands once. I met a girl, we ate lobster and drank pina coladas. At sunset we made love like sea otters. That was a pretty good day. Why couldn’t I get that day over and over and over? Would you like O’Shea’s Traditional Irish Stout over and over like Phil? Submit your review below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Classic Irish-Style Dry Stout Traits

Click the below buttons for a more detailed description of Classic Irish-Style Dry Stout traits

Beer Style Description

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. European hop aroma and flavor should be low or not 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.

Alcohol By Volume Range

4-5

IBU's Range

30-45

Aroma

Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.

Appearance

Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.

Flavor

Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.

Mouthfeel

Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.