Description
Stouts have been brewed in Ireland, specifically Dublin, since the 1700s. Roasted barley, which gives dry stout its French roast coffee-like dryness, was originally added to stouts because the grain is not malted and taxes were based on the malted ingredients. This is a brownish-black brew with ruby highlights. The malty aroma is followed by roasted grains with a hint of sourness and a dry, coffee-like roasted grain aftertaste.