Beer Man is a weekly profile of beers from across the country and around the world.
This week: Guinness 200th Anniversary Export Stout
Guinness & Co., Dublin
Judging from that recipe, people were not lacking in a high-quality stout 200 years ago.
This anniversary version was very different from the regular Guinness most people have tried. It was maltier, stronger, sweeter and more complex. It also was different from Guinness Foreign Extra Stout by being a tad sweeter and less dry.
While the chocolate and caramel notes were still the mainstay of the 200th Anniversary stout, there also were flavors of raisin, molasses, coffee and malt grain roastiness. There were faint red highlights from caramel malt within the jet-black color of the ale when the glass was held up to the light.
A two-inch tan head formed during the pour and lots of nice sticky lacing stuck to the inside of the glass. The head receded to a thin creamy layer that lasted throughout the sampling.
The stout had an incredibly creamy mouthfeel without venturing into milk stout territory. I would not mind at all if regular Guinness was replaced by the 200th Anniversary stout version. It is better than many of the hundreds of strong stouts I have tried and holds its own against the best.
While it may not have the excessive ABV of imperial stouts, the 6% ABV works in its favor to provide a milder stout that allows its flavors to blend and mellow.
As I noted in a column a couple of months ago, Guinness’s website mentions the brewery offering an 8% ABV Antwerpen Stout, Milk Stout, West Indies Porter and Dublin Porter. I have yet to come across any of these in a store in my central Wisconsin location.
I may have to go on a road trip to see how well Guinness is doing with these styles.
Guinness has widespread distribution in the U.S.; it has a “Where To Buy” link at the top of its home page.
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