Top 10 Foreign Stouts Brewed in the Americas
This Top Ten Foreign Stouts list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The best foreign stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Bitterness may be high but the perception is often compromised by malt sweetness. Head retention is excellent. Alcohol by Volume: 5.70% – 9.50%. IBU: 30-60
1. Kutia Stout – Flix Brewhouse – Round Rock – Texas
2. Correspondent – Wander Brewing – Washington
3. Da Un Beso A La Botella – Cigar City Brewing – Florida
4. Black Mamba – Lauderale – Florida
5. Z-Man Stout – Pizza Port Carlsbad – California
6. Zonker Stout – Snake River Brewing – Wyoming
7. Belikin Stout – Belize Brewing – Belize
8. Black Rock Stout – Crossroads Brewing – New York
9. Malpais Stout – La Cumbre Brewing – New Mexico
10. City Of The Dead – Modern Times Beer – California
History of Foreign Stouts
Foreign stouts, also known as export stouts or tropical stouts, emerged in the 18th and 19th centuries as a robust variation of the classic stout, specifically brewed by European, particularly British, brewers for export to distant colonies and markets. The style’s origins trace back to the British Isles, where brewers like Guinness crafted stronger, higher-alcohol stouts to withstand long sea voyages to regions such as the Caribbean, Africa, and Asia. These beers were formulated with increased malt and hop content to ensure stability during months-long journeys, resulting in a bold, roasty flavor profile with notes of dark chocolate, coffee, and sometimes a slight sweetness. By the early 1800s, Guinness Foreign Extra Stout became a flagship example, gaining popularity in tropical climates where its rich, fortifying qualities were embraced by local drinkers, often as a counterpoint to lighter, locally produced beverages.
As foreign stouts took root in export markets, they evolved to suit local tastes and brewing conditions, creating distinct regional variations. In the Caribbean, for instance, breweries like Jamaica’s Desnoes & Geddes (producers of Dragon Stout) began crafting their own versions, often incorporating local ingredients like molasses or cane sugar, which imparted a sweeter, smoother character compared to their British counterparts. In Africa, particularly Nigeria, Guinness Foreign Extra Stout became a cultural staple, with local production starting in the 1960s, blending traditional stout characteristics with a slightly lighter body to suit warmer climates. Over time, foreign stouts became less about export and more about local identity, with breweries in places like Sri Lanka (Lion Stout) and Singapore (ABC Extra Stout) developing their own interpretations. Today, the style is celebrated for its versatility, balancing intense roasted malt flavors with a resilience that reflects its global, seafaring heritage.
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