• ABV: 7.5%
  • IBU: 49
  • SRM: 30

A dark, flavorful English extra stout with a dry, crisp finish. Higher in alcohol content and bittering hops than a normal stout. This version features East Kent Goldings hops for a traditional English feel amidst the Maris Otter, Munich and Brown malts.

Mandrake Foreign Extra Stout Recipe Goals: Create a foreign extra stout that unlike the most famous one, Guinness, has more flavor and does not use nitro to add the creaminess, but milk sugar to enhance the aroma and finish. This beer was designed to be a smooth drinking, higher ABV, dark stout, with a nice crisp finish. Background: Guinness Extra Stout is one of the world’s most popular brands of beer. Nevertheless, there are aspects of the beer that can be altered to impart a different drinking experience for the consumer. Some feel it has a sharp roast acidity and is a beer more about boozy warmth than complex flavor. Our version attempts to bring that flavor angle forward and takes that bitter/sour edge off without totally rounding the finish. Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters. Named after the legendary Mandrake root and the character from Dr Strangelove, Captain Mandrake. Tasting Notes: A dark, moderately strong, fairly dry, English stout with prominent roast flavors. Moderate to roasted grain aromas, with coffee, chocolate and/or lightly burnt notes. Sweet earthy aroma. Low hop presence. Large tan head with good retention. Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Medium to bitterness. Moderate to no hop flavor, can be earthy, herbal, or floral. Medium body, with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate carbonation. History: Also known as Foreign Stout or Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts but had a higher ABV. The difference between domestic and foreign versions were the hopping and length of maturation. Stronger stouts brewed for the export market today were more heavily hopped versions of regular stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.” Ingredients: Maris Otter, Munich and Brown malt with roasted barley are the fermentables. Magnum and East Kent Goldings hops provide the bittering and some slight aroma since the hops are mostly for bitterness in typically English varieties. Milk sugar is added for smoothness and carapils for foam and head retention. Food Pair: Foreign extra stout is great with ribs, dry-rubbed or sauced, as well as spicy Sichuan food. Try pairing tropical versions with a tangy blue cheese; the rummy/fruity notes add an element of figgy goodness to the combination. Both versions play well with aged ham. It goes particularly well with seafood and that salty, sometimes smoky flavor really comes across and balances with a roast. Vital Statistics: BJCP Dark British Beer (16) Foreign Extra Stout For Style

  • ABV: 6.3 – 8.0%
  • IBU: 50 – 70
  • SRM: 30 – 40 Black Gold
  • ABV: 7.5%

Average commercial beer ABV = 4.2% IBU is International Bitterness Units. Measures bittering chemicals ranges from 0-120, but most beers are from 15-80. SRM is Standard Reference Method. Measure of color. Scale of 0-40. From yellow, to amber/gold, to brown, to black. Commercial Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout

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