Irish dry stout

Irish dry stout evolved from stout porters—slightly stronger and fuller porters that were popular in England in the 1800s. It grew as a separate style due to the use of roasted barley, and though the style was common in Ireland and England, in the 20th century, it became the most common option in Ireland.

Irish stout is one of the most popular stout varieties, and its most typical representative is a dark and opaque Guinness. Typically, Irish dry stouts will have flavors of roasted grain or malt, while the aromas are usually reminiscent of coffee, with possible hints of chocolate or cocoa.

They are traditionally medium-bodied, creamy, and smooth. Modern versions are not necessarily stronger than porters, and they typically range from 4.0 to 4.5% ABV. Irish stout can pair with various dishes, but it works especially well with oysters, pork, stews, meat pies, and creamy or chocolate-based desserts.

Dry Irish stouts are usually carbonated with nitrogen gas, which gives this style its distinctive silky texture.