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Background[edit | edit source]
A dark ale with numerous variations, stouts are typically made with top-fermenting yeast. The common, dry variant of stout features a rich taste, frequently with chocolate or coffee notes. Like ales, stouts are brewed using warm fermentation, over 15 °C (59 °F). The natural fermentation processes cause the batch to foam at the surface, creating barm. This distinct feature caused beers obtained this way to be called top-fermenting.
Deep robust and richly rewarding, this black beauty is made to linger over. Witness distinct notes of espresso, chocolate, roasted malt and black barley, with just enough hop bile to dull any lingering sweetness.
Characteristics[edit | edit source]
One of several types of beer found in Appalachia, boosting Strength and thus carry capacity at the expense of Intelligence.
Locations[edit | edit source]
- Beer label.