For a nicer, more formatted version of these notes, please visit:
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One interesting thing about the guidelines for this beer style is that even though it’s under category 20, “American Porter and Stouts”, this style also includes the original English styles. Which is why we included an English example for this tasting.

Our two examples for this episode are:
Samuel Smith Imperial Stout - Tadcaster, North Yorkshire England
7% ABV - 35 IBU

Great Divide Yeti Imperial Stout - Denver, Colorado
9.5% ABV - 75 IBU

There was some discussion about what a Currant actually is. According to a post on the Spruce Eats, ([ Ссылка ]) in the United States, the United Kingdom, and Ireland, when we say “Currants” what we’re really talking about is a Zante Currant, which is really a dried Corinth grapes, basically small raisins. True currants are berries, like gooseberries. As an aside, if you like cooking, the Spruce Eats is a great site for recipes.



In any case, I’m willing to bet that when a beer is described as having a “currant” flavor, that what we’re describing is a raisin like flavor.
Now for the BJCP Guidelines for this style.
[ Ссылка ]

Overall:
- An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations.
- Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish.
- Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.

There was also a note: “Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile).”

History:
- A style with a long, although not necessarily continuous, heritage.
- Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court.
- After the Napoleonic wars interrupted trade, these beers were increasingly sold in England.
- The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics.

Aroma:
- Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol.
- The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong.
- The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character.
- Hop aroma can be very low to quite aggressive, and may contain any hop variety.
- An alcohol character may be present, but shouldn’t be sharp, hot, or solventy.
- Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour.
- The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible.
- Aging affects the intensity, balance and smoothness of aromatics.

Appearance:
- Color may range from very dark reddish-brown to jet black. Opaque.
- Deep tan to dark brown head.
- Generally has a well-formed head, although head retention may be low to moderate.
- High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.



** Due to YouTube's Limitations in the Show Notes field - Flavor, and mouthfeel had to be removed. See the full notes at [ Ссылка ]


Vital Statistics:
OG: 1.075 – 1.115
IBUs: 50 – 90 FG: 1.018 – 1.030
SRM: 30 – 40 ABV: 8.0 – 12.0%


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