BJCP · Category 15 · 3 styles
Irish Beer
The Irish family brings together Irish Red Ale, with caramel and a dry finish with a touch of roasted barley, and the country's two dry stouts. Irish Stout is the light, creamy version drunk on draft, and Irish Extra Stout is its bigger, fuller-bodied sibling.
The 3 Irish Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Irish Red Ale | 3.8–5.0% | 18–28 IBU | 9–14 SRM |
| Irish Stout | 3.8–5.0% | 25–45 IBU | 25–40 SRM |
| Irish Extra Stout | 5.0–6.5% | 35–50 IBU | 30–40 SRM |
How to tell the styles apart
Irish Red Ale (15A) stands apart in color and flavor: reddish or copper (9–14 SRM), with soft caramel and toffee and a dry finish with a hint of roast that never takes over. The two stouts are black (25–40 SRM) and dry, with roasted barley as their coffee-like signature.
Between the two stouts, the difference is strength. Irish Stout (15B) is 3.8–5% ABV, the same as the Red, with a light body. Irish Extra Stout (15C) steps up to 5–6.5% with a gravity of 1.052–1.062, more body, and higher bitterness, up to 50 IBU. What ties the family together is the dry finish and a measured use of roasted barley.
Brew it yourself
Which one to brew first
Irish Stout (15B) is a good first project: low gravity, a short recipe, ale-temperature fermentation, and it's drunk young. The dark color and the roast hide small flaws. Irish Red Ale (15A) is just as approachable, although nailing the color and the caramel balance is harder. Irish Extra Stout (15C) needs more yeast because of its gravity and a bit more time before you open it.
Common mistakes
- Falling short on calcium and alkalinity with so much roasted barley. The mash pH drops a lot and the stout comes out sour; it's no accident that Dublin's water is high in carbonates.
- Swapping roasted barley for black malt. Black malt gives a sharper, more bitter roast; roasted barley is what provides the dry coffee note of Irish stouts.
- Expecting a stout bottled with priming sugar to have the creamy head of a draft pour. That texture comes from nitrogen; in the bottle, a vigorous pour helps a little.
- Making the Irish Red too sweet with excess crystal malt. The style finishes dry; mash a bit lower and let the roasted barley provide the counterpoint.
How to serve them
Serve the Irish Red and the Irish Stout at 6–9 °C (43–48 °F), and the Extra Stout a bit warmer, 9–12 °C (48–54 °F). Use a tulip pint for the stout, which shows off the head, and a regular pint for the Red. Stout is the classic match for oysters, Irish stew, and soda bread; the Red goes with grilled meat and pork.
Frequently asked questions
Which styles make up the Irish Beer category?
According to the BJCP 2021 guidelines, 3: Irish Red Ale, Irish Stout, Irish Extra Stout.
Which is the strongest Irish Beer style?
Irish Extra Stout, which can reach 6.5% ABV.
Which is the most bitter?
Irish Extra Stout, with up to 50 IBUs.
Which is the palest and which is the darkest?
The palest is Irish Red Ale and the darkest is Irish Extra Stout.
Classification and statistics: BJCP category 15 (Irish Beer), 2021 edition.