September 24, 2010
After being available to people outside of North America for almost 10 years now, Guinness will finally introduce the Foreign Extra Stout to the American market. I have never had the FES, but the reviews I’ve read, and rumors that I have heard build it up both as the best and worst Guinness there is. A FES is a bigger, more full bodied and richer stout than a typical dry stout, so this Guinness is 7.5% abv, appropriately. This leads me to believe that it is good. This version though is also carbonated in the bottle rather than nitrogenated as we are used to. It does appear to be full and creamy, but we will see I suppose.
Initial tasting notes reveal large roast on the nose, with a strong, bittersweet flavor. I thought Guinness could have been more descriptive, but I guess that is asking to much. Soon though, on October the 1st we can cross the boarder and find out for ourselves.
June 14, 2010
Aroma: Roasted grain aromas moderate to high, and can have coffee, chocolate and/or lightly burnt notes. Fruitiness medium to high. Some versions may have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have the aroma of alcohol (never sharp, hot, or solventy). Hop aroma low to none. Diacetyl low to none.
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.
Flavor: Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Read the rest of this entry »