Explore Beers By Style

Makke Stout

Jun 222013

Alcohol by Volume (ABV): 4.8%
Brewed By Birrificio Montegioco
Frazione Fabbrica 1
Montegioco
Piedmont
Italy
Europe
+39 0131 029012
http://www.birrificiomontegioco.com

The human brain only operates as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. So, regular consumption of beer eliminates the weaker brain Makke Stout make you smarter? Submit your review of Makke Stout below.

Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
please wait... Rating: 0.0/5 (0 votes cast) Submit Your Review

Have some thoughts on this beer? Enter your comments belowCancel reply

Sweet Stout Traits

Click the below buttons for a more detailed description of Sweet Stout style traits

Beer Style Description

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 aroma. Hops should balance and suppress some of the sweetness without contributing apparent flavor or aroma. The overall impression should be sweet and full-bodied. An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener.

Alcohol By Volume Range

4-6

IBU's Range

20-40

Aroma

Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.

Appearance

Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.

Flavor

Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.

Mouthfeel

Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.