BJCP 20C · American Porter and Stout
Imperial Stout
A big, black, intense stout: roast, chocolate, dark fruit and well-integrated alcohol. It ranges from malty English versions to hoppier American ones.
Imperial Stout by the numbers
- Alcohol (ABV)
- 8.0 – 12.0%on a scale of 2.0 to 14.0
- Bitterness
- 50 – 90 IBUon a scale of 0 to 100
- Color
- 30 – 40 SRM59–79 EBCon a scale of 1 to 40
- Original gravity
- 1.075 – 1.115on a scale of 1.026 to 1.130
- Final gravity
- 1.018 – 1.030on a scale of 0.990 to 1.040
What Imperial Stout is like
A high-alcohol, intense, complex stout with roast, chocolate, dark fruit and warming alcohol in balance. English versions lean toward malt and esters; American ones toward roast and hops. It improves with aging.
Appearance
Very dark reddish brown to jet black, opaque. Brown head that may not last long because of the alcohol; alcohol legs may be visible on the glass.
Aroma
Rich, complex roast with coffee, dark chocolate, sometimes a little burnt character, and dark fruit such as prunes or raisins. Alcohol noticeable but clean, and hops from very low to aggressive depending on the version.
Flavor
Rich, deep malt with roast, bitter chocolate, dark caramel and dried fruit. Bitterness ranges from medium to high and the finish from medium-dry to moderately sweet, with a long aftertaste of roast and alcohol.
Mouthfeel
Full to very full body, a thick, velvety texture, low to moderate carbonation and obvious alcohol warmth, but never hot.
Where Imperial Stout comes from
London breweries brewed it in the 18th and 19th centuries as a strong export stout for the Baltic countries and Russia, where it was famous at the tsar's court. American craft brewers revived it and created their own hoppier, roastier version.
Ingredients
Lots of pale ale malt with roasted barley, black patent, chocolate and dark caramel malts. English or American hops depending on the version and an ale yeast that handles alcohol well.
Brew it yourself
How to brew Imperial Stout at home
Prepare plenty of healthy yeast (a large starter or the yeast cake from a previous batch) and oxygenate the wort well. Start fermentation at 17-18 °C (63-64 °F) and let it rise to 20-21 °C (68-70 °F) toward the end so it finishes. The classic mistake is getting stuck with a high final gravity; once it's done, give it several months of aging before judging it.
Food pairing
It calls for dark chocolate desserts, blue cheeses or a hearty meat stew.
Glassware: tulip glass, it concentrates the aroma and holds the head.
Classic examples
- North Coast Old Rasputin
- Samuel Smith's Imperial Stout
- Great Divide Yeti
Frequently asked questions
How strong is Imperial Stout?
Between 8.0% and 12.0% ABV, according to the BJCP 2021 Style Guidelines. That is a very high strength.
How bitter is Imperial Stout?
It has 50 to 90 IBUs, a very high bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Imperial Stout?
Black: 30 to 40 SRM (59 to 79 EBC).
What food pairs well with Imperial Stout?
It calls for dark chocolate desserts, blue cheeses or a hearty meat stew.
Which styles are similar?
If you like it, also try American Stout, Baltic Porter and English Barley Wine.
If you like Imperial Stout, try these
Classification and statistics: official Imperial Stout guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.