Top 10 American Stouts Brewed in the USA
Here’s a list of the top 10 American stouts brewed in the USA, based on recent rankings, reviews, and results from the GABF and U.S. Open. These are selected for their quality, availability, and representation of the American stout style, which often features bold roasted malt, coffee, chocolate, and hoppy notes. I’ve focused on non-imperial stouts under 8% ABV to align with the classic American stout profile, excluding barrel-aged or pastry stouts unless noted, as per some source preferences.
- Deschutes Obsidian Stout (Bend, OR, 6.4% ABV)
A benchmark American stout with complex flavors of dark roasted coffee, chocolate, caramel, and subtle black licorice. American hops add citrus and pine resin notes, making it robust yet balanced. Widely praised for its drinkability and availability. - Sierra Nevada Stout (Chico, CA, 5.8% ABV)
A style-defining stout with assertive roasted malt, cocoa, and a hoppy finish from Cascade and Yakima Golding hops. Its balance and accessibility make it a go-to for stout lovers. - Bell’s Kalamazoo Stout (Kalamazoo, MI, 6% ABV)
Known for its freshly ground coffee and dark chocolate notes, this stout offers a creamy texture and true-to-style roasted malt character. Available in all 50 states, it’s a classic from a revered brewery. - Shovel Town Brewery Broad Blade Stout (North Easton, MA, 7% ABV)
Broad Blade is velvety smooth, delivering flavors of bittersweet chocolate, cocoa, and a touch of coffee, complemented by a prominent yet balanced Chinook hop punch that adds resinous pine and medium-high bitterness, especially on the finish. - Anderson Valley Barney Flats Oatmeal Stout (Boonville, CA, 5.8% ABV)
This oatmeal stout shines with rich chocolate, dried fruit, and a creamy mouthfeel from flaked oats. Its complexity and balance make it one of the best in its class. - Stoup Brewing Stoup American Stout(Seattle, WA, 6.6% ABV)
This Stout is built on a grain bill of 2-row, Black Patent, Chocolate, and Crystal malts, with roasted barley adding a distinctive roasty touch, delivering a moderate alcohol warmth and noticeable bitterness. - Evolution Craft Brewing Rise Up Stout (Salisbury, MD, 6.7% ABV)
A coffee-forward stout with roasted malt and a smooth finish. Its local popularity and balanced profile earned it a spot in blind tastings. - North Coast Old No. 38 Stout (Fort Bragg, CA, 5.4% ABV)
A dry stout with robust roasted flavors, coffee, and dark chocolate. Its affordability and wide distribution make it a standout for everyday drinking. - Exile Brewing Sir Moch-a-lot Stout (Des Moines, IA, ~6% ABV)
A well-crafted stout with caramel, chocolate, and roasted coffee flavors, finishing with a dry bitterness. A regional favorite that stands out in rankings. - Marble Brewery Cholo Stout (Albuquerque, NM, ~6% ABV)
This stout offers a smooth blend of roasted malt, caramel, and coffee with a distinctive dry finish. It’s a top pick from the Southwest craft scene.
American Stout Profile:
An American stout is a robust, dark ale characterized by a bold, roasted malt profile and a distinctly American twist from hop usage. Here are its key characteristics:
Appearance: Deep brown to jet black, often opaque, with a creamy tan to brown head. Some may have ruby highlights when held to light.
Aroma: Dominant roasted malt scents, evoking espresso, dark chocolate, or burnt coffee, often with secondary notes of caramel, toffee, or dark fruit. American hops contribute citrus, pine, or resinous undertones.
Flavor: Intense roasted malt drives the taste, delivering coffee, cocoa, or char-like bitterness, balanced by moderate sweetness from caramel or crystal malts. American hops add a pronounced bitterness and flavors like grapefruit, pine, or earthy spice, setting it apart from sweeter stouts. Oatmeal or lactose (in milk stouts) may add creaminess.
Mouthfeel: Medium to full-bodied, with a smooth, sometimes velvety texture, especially in oatmeal or nitro versions. Carbonation is moderate, and alcohol warmth is subtle (typically 5-7% ABV, though some push higher).
Bitterness: Moderate to high (30-60 IBUs), reflecting American hop influence, unlike the softer bitterness of Irish or English stouts.
Ingredients: Roasted barley, black malt, or chocolate malt for color and roastiness; American hop varieties like Cascade, Centennial, or Chinook for bitterness and aroma; base malts like pale or Munich for body. Adjuncts like oats or lactose may enhance texture in substyles.
Distinguishing Traits: Compared to other stouts, American stouts are hoppier and less sweet than milk stouts, less boozy than imperial stouts, and more assertive than dry Irish stouts. They balance robust roast with hop-driven complexity.
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