Stout, stouter…

Oh Good Ale

I’ve been buying some strong stouts and tasting them – well, drinking them, let’s be honest – in the hope of answering the two eternal questions about strong stouts. Firstly, do they have to be that strong? And secondly, are they actually any better than Guinness Foreign Extra Stout, which is a lot cheaper and easier to come by than most of these? I’m drinking them in strength order, which means the beer I start with comes from none other than:

Guinness Antwerpen 8%
“Roasted malt, smoked wood and dark chocolate notes”
I got… that thing where front-of-mouth sweetness gradually and imperceptibly develops into a bitter finish, while at the same time the flavour of vanilla develops into aromatic bitter herbs. I never knew that was a thing, but apparently it is. This isn’t a multi-dimensional beer, and some might find it a bit straightforward and ‘clean’. It does what…

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Author: Andrew Fitchett

I'm a journalist of ten years, now writing about beer. Find me on Twitter @andrewfitchett

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