While the term stout is reputed to have applied to higher abv porters in Britain, it is said that the “stout” style attributed to the Irish style originates from the use of heavily roast malts introduced in Irish breweries after the famine in hardened economic times (while not strong in terms of abv the stronger roast flavoured malts lends a more robust flavour to the style giving a dry finish – hence the term Dry Irish Stout).
Serving Temperature 6-8°C; Some enjoy this stout served in the traditional way in southeast Ireland at room temperature “off the shelf”.
Food Pairing Dark meats such as venison or beef make an excellent companion. Also to be enjoyed with blue cheeses.
Glass O’Hara’s Irish Craft Beer conical glass.