Style Details

Name
For­eign Extra Stout
Cate­go­ry
Dark Bri­tish Beer
BJCP Style Code
16 D
Appearan­ce
Very deep brown to black in color. Cla­ri­ty usual­ly obscu­red by deep color (if not opa­que, should be clear). Lar­ge tan to brown head with good reten­ti­on.
Aro­ma
Mode­ra­te to high roas­ted grain aro­mas, often with cof­fee, cho­co­la­te and/or light­ly burnt notes. Low to medi­um frui­ti­ness. May have a sweet aro­ma, or molas­ses, lico­ri­ce, dried fruit, and/or vin­ous aro­ma­tics. Stron­ger ver­si­ons can have a sub­t­le, clean aro­ma of alco­hol. Hop aro­ma moder­ate­ly low to none, can be ear­thy, her­bal or flo­ral. Dia­ce­tyl low to none.
Fla­vour
Mode­ra­te to high roas­ted grain and malt fla­vor with a cof­fee, cho­co­la­te, or light­ly burnt grain cha­rac­ter, alt­hough without a sharp bite. Moder­ate­ly dry. Low to medi­um esters. Medi­um to high bit­ter­ness. Mode­ra­te to no hop fla­vor, can be ear­thy, her­bal, or flo­ral. Dia­ce­tyl medi­um-low to none.
Mouth­feel
Medi­um-full to full body, often with a smooth, some­ti­mes crea­my cha­rac­ter. May give a war­ming (but never hot) impres­si­on from alco­hol pre­sence. Mode­ra­te to moder­ate­ly-high car­bo­na­ti­on.
Over­all Impres­si­on
A very dark, moder­ate­ly strong, fair­ly dry, stout with pro­mi­nent roast fla­vors.
Typi­cal Ingre­dients
Pale and dark roas­ted mal­ts and grains, his­to­ri­cal­ly also could have used brown and amber mal­ts. Hops most­ly for bit­ter­ness, typi­cal­ly Eng­lish varie­ties. May use adjuncts and sugar to boost gra­vi­ty.
Histo­ry
Stron­ger stouts bre­wed for the export mar­ket today, but with a histo­ry stret­ching back to the 18th and 19th cen­tu­ries when they were more hea­vi­ly-hop­ped ver­si­ons of stron­ger export stouts. Guin­ness For­eign Extra Stout (ori­gi­nal­ly, West India Por­ter, later For­eign Extra Dou­ble Stout) was first bre­wed in 1801 accord­ing to Guin­ness with “extra hops to give it a dis­tinc­ti­ve tas­te and a lon­ger shelf life in hot wea­ther, this is bre­wed [today] in Afri­ca, Asia and the Carib­be­an. It [cur­r­ent­ly] makes up 40% of all the Guin­ness bre­wed around the world.”
Comments
Also known as For­eign Stout, Export Stout, For­eign Export Stout. His­to­ric ver­si­ons (befo­re WWI, at least) had the same OG as domestic Extra Stouts, but had a hig­her ABV becau­se it had a long secon­da­ry with Brett­ano­my­ces chewing away at it. The dif­fe­rence bet­ween domestic and for­eign ver­si­ons were the hop­ping and length of matu­ra­ti­on.
Com­mer­cial Examp­les
Coo­pers Best Extra Stout, Guin­ness For­eign Extra Stout, The Ker­nel Export Stout, Rid­ge­way For­eign Export Stout, Sou­thwark Old Stout
Ori­gi­nal Gra­vi­ty
1.056 - 1.075 SG
Final Gra­vi­ty
1.010 - 1.018 SG
Color
30 - 40 SRM
Alco­hol
6.0 - 8.0 %vol
Bit­ter­ness
50 - 70 IBU