In honor of St. Patrick’s Day, I am riverdancing out of my “IPA comfort zone” to bring you a review of my first (but not last) Irish stout. Today’s review is of Brooklyn Brewery’s Dry Irish Stout.
Despite having a very dark color, the Irish dry stout style is characterized as light-bodied and easily drinkable. You would never guess when you pour a glass that this style of beer would taste “light”. When brewed successfully, an Irish dry stout gains malt flavors from roasted barley and ample hops are blended neatly into the background. You may be familiar with commonplace Irish dry stouts such as Guinness, Murphy’s, and Beamish.
Brooklyn Brewery is located just across the East River from Manhattan and many fine beer have been created there. Brooklyn Brewery is the crafter of such fine concoctions as Sorachi Ace, Brooklyn Local 1 and Local 2. I’ve enjoyed those other beers so much that I was not the least bit hesitant to pick up an Dry Irish Stout for tasting.
Here is a video of brewmaster Garrett Oliver from Brooklyn Brewery explaining why brewing is much more complicated than wine making.
There are a number of very interesting videos on YouTube by Brooklyn Brewery brewmaster Garrett Oliver. But in addition, Garrett Oliver is also the editor of the “go to” book on beer: the Oxford Companion to Beer. I have referenced this book numerous times when constructing my science write-ups, and this book is an essential component of any beer-lovers collection.
But back to the Dry Irish Stout at hand. Here is a picture of my Dry Irish Stout.
Dry Irish Stout poured a nearly opaque black with a fairly frothy tan head. The smell is of roasted malt. The taste of Dry Irish Stout is very roasty and toasty with coffee and hints of chocolate. This beer is also a bit bitter, but not exceedingly so. Perhaps the most surprising aspect of Dry Irish Stout is the carbonation level is quite high. Dry Irish Stout leaves a very bubbly mouthfeel. In this respect this beer is an oxymoron, as Dry Irish Stout really is a “light stout”.
Dry Irish Stout is very sessionable at 4.7% with moderate to high carbonation and lots of roasted malts that attack the palate. Dry Irish Stout would make a fine companion to Irish meat dishes (corned beef anyone?). If you like Guinness, you will certainly enjoy Dry Irish Stout.
“It’s the first drop that destroys you, there’s no harm at all in the last.” — Irish proverb