Foreign Extra Stout
Dark British Beer
BJCP Style Code
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.
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.
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.
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.
A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
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.
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.
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.
Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout
1.056 - 1.075 SG
1.010 - 1.018 SG
30 - 40 SRM
6.0 - 8.0 %vol
50 - 70 IBU