BJCP · Category 16 · 4 styles
Dark British Beer
Here are the British and export stouts that aren't dry in the Irish style. Sweet Stout and Oatmeal Stout are medium-gravity beers that aim for smoothness, with lactose or oats, while Tropical Stout and Foreign Extra Stout are stronger: the first sweet and fruity, the second drier and roastier.
The 4 Dark British Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Sweet Stout | 4.0–6.0% | 20–40 IBU | 30–40 SRM |
| Oatmeal Stout | 4.2–5.9% | 25–40 IBU | 22–40 SRM |
| Tropical Stout | 5.5–8.0% | 30–50 IBU | 30–40 SRM |
| Foreign Extra Stout | 6.3–8.0% | 50–70 IBU | 30–40 SRM |
How to tell the styles apart
All four are black (30–40 SRM; the Oatmeal from 22) and roasty, but they differ in sweetness and strength. The two medium-gravity ones aim for smoothness: Sweet Stout (16A), at 4–6%, is sweet and creamy from the lactose, with low bitterness; Oatmeal Stout (16B), at 4.2–5.9%, isn't sweet but silky from the oats, with coffee and a nutty touch.
The two strong ones reach 8%. Tropical Stout (16C) is sweet and fruity, with 30–50 IBU of bitterness that gets covered by the sugar. Foreign Extra Stout (16D) is the most bitter in the family, 50–70 IBU, and the driest: coffee, dark chocolate, and alcohol, without the sweetness of the tropical one.
Brew it yourself
Which one to brew first
Oatmeal Stout (16B) is the best one to start with. It has moderate gravity, ferments at ale temperatures, and the oats give a pleasant texture even if the rest of the recipe isn't very refined. Sweet Stout (16A) is just as simple, but lactose can throw you off if you're not used to estimating the final sweetness. The two strong ones, Tropical (16C) and Foreign Extra (16D), call for a big pitch and weeks of conditioning.
Common mistakes
- Confusing sweet with cloying in the Sweet Stout: add lactose, lots of crystal, and a high mash temperature, and it comes out like syrup. Balance it with roast and medium bitterness.
- Adding raw whole oats without preparing them. They need to be gelatinized so their starches can be converted to sugar; use flaked oats or cook them first.
- Fermenting the strong stouts without watching the temperature. At gravities of 1.070 the yeast generates a lot of heat in the first few days, and alcohols with a solvent-like flavor appear.
- Overdoing black malt for more roast. Burnt, ashy notes cover up the chocolate and coffee; spread the roast across several malts.
How to serve them
Serve at 8–12 °C (46–54 °F), with the strong ones warmer. Use a tulip glass or a pint. Sweet Stout pairs with chocolate desserts and vanilla ice cream; Oatmeal, with brownies or braised meat; Tropical, with spicy Caribbean food; and Foreign Extra, with grilled meats and blue cheeses.
Frequently asked questions
Which styles make up the Dark British Beer category?
According to the BJCP 2021 guidelines, 4: Sweet Stout, Oatmeal Stout, Tropical Stout, Foreign Extra Stout.
Which is the strongest Dark British Beer style?
Tropical Stout, which can reach 8.0% ABV.
Which is the most bitter?
Foreign Extra Stout, with up to 70 IBUs.
Which is the palest and which is the darkest?
The palest is Oatmeal Stout and the darkest is Foreign Extra Stout.
Classification and statistics: BJCP category 16 (Dark British Beer), 2021 edition.