|
Post by jimdkc on Jul 13, 2020 15:04:32 GMT -6
Irish Dry Stout?
or...
Dry Irish Stout?
Which sounds right to you? (Making labels...)
|
|
|
Post by Ken on Jul 13, 2020 15:29:23 GMT -6
I think the first one. Not my style but the Google Machine comes up with a lot of results saying IRISH DRY STOUT. Also, you're in control there at JIM D. brewery so it is what you say it is. ![;)](//storage.proboards.com/forum/images/smiley/wink.png)
|
|
|
Post by bklmt2000 on Jul 13, 2020 15:32:23 GMT -6
I choose Door #1.
|
|
|
Post by Seven on Jul 14, 2020 6:41:31 GMT -6
I believe the 2015 BJCP guidelines simply calls it "Irish Stout". The previous guidelines from 2008 called it "Dry Stout".
|
|
|
Post by jimdkc on Jul 14, 2020 11:16:32 GMT -6
Yeah, I saw that the BJCP had changed. I may just go with "Irish Stout"!
|
|
|
Post by pkrone on Jul 14, 2020 16:51:02 GMT -6
I'll go even more particular...
After a trip to Ireland several years ago I found that there were basically 3 types of Irish stout on the island. In the north in the Dublin area, it was all Guinness- a little roasty and creamy smooth. In the south around Cork, it was Beamish- super roasty, almost burnt. In the middle was Murphy's which was a middle-of-the-road between the two.
|
|