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What are the common types of dark beer

what are the common types of dark beer

Of all the alcoholic beverages left in the world, beer is by far the most well-known and consumed, second only to water and tea. While many different styles of regional beers fall into different categories, those who are connoisseurs of beer consider stout to be one of the tastiest. When we say dark beer, people usually mean dark beer. The color of the stout comes from the brewing process using dark malt, which gives it its unique flavor and appearance. As beer styles continue to evolve, understanding the sensory aspects of craft beer is even more conducive to a deep appreciation and sharing of knowledge and passion for beer beverages.
The type of stout

The origin of the color of beer

Malt is the source of most of the color in beer. The darker the malt used by the brewer, the darker the beer will be. The color of the malt depends on the temperature and duration at which the malt is dried, which is called drying. We can compare it to toasting bread, the longer and hotter it is baked, the darker the color will be. The same goes for malt, which has a whole range of techniques to give it its character, all which affect the final color.
There are other ways to deepen the color of beer. This can be achieved through a longer brewing process, either during the boil or by aging the final beer in barrels, the beer will take on some of the color and flavor of the container it is being aged in, usually a charred cask. Every method, every malt variation, works for different types of stouts, from light malt to rich and creamy.
Color can have an impact on the taste and experience of beer, but there are some exceptions. Dark beers are coppery to dark brown and have prominent malt flavors in the form of caramel, roasted nuts, or coffee, but also chocolate, raisin, and other flavors.

SRM

Dark beer is a general term that, as the name suggests, refers to dark beer. Beer color can be measured by SRM (Standard Reference Method, American Standard) or EBC (European Brewing Convention, European Standard), both of which are based on Lovibond color units. According to the color classification of beer as shown in the figure below, if it exceeds 22, it is dark beer.
Classification of dark beers

Classification of dark beers

Schwarzbier

German stouts are a dark lager, and they may be reminiscent of dunkels, but Schwarzbier is drier, darker, and more roast-focused. They have a mild roasted malt flavor without the associated bitterness. The German style of this wine is characterized by low alcohol content and a light taste. Generally, the ABV (Alcohol by volume, a measurement method of alcohol content) is about 5%, the IBU (International Bitterness Units) is generally around 22-30, and the SRM (Standard Reference Method) is 25-30.

Munich Dunkel

German black lager is very like German stout in all aspects, from dark copper to dark brown. Combines the typical dark touches of rye malt and Maillard reactants. Dark roasted, fresh-tasting with chocolate flavors, but not harsh and astringent. It often has a toasty crust meaning chocolate and nutty flavor. It is characterized by the use of “pre-cooked saccharification” in the saccharification process, represented by Paulaner. Generally, the ABV (Alcohol by volume, a measurement method of alcohol content) is about 4.5-5.6%, the IBU (International Bitterness Units) is generally about 18-28, and the SRM (Standard Reference Method) is 14-23.
Porter

Porter

Porter is a brown to dark brown or even black wine with a brown foam layer. Although Porter is classified as a brown ale, most tend to be classified as a dark beer. Typical English beer, of the ale-fermented type. A beer with a high malt concentration and a roasted taste also has the characteristics of toffee, caramel, and coffee. Generally, the content of ABV (Alcohol by volume, a measurement method of alcohol content) is about 5-8%.

Stout

This is an upgraded version of Porter beer, which is darker and has a stronger flavor, and has more room to play. It is currently the mainstream of the craft brewing circle. Stout beer is a kind of strong beer, a dark beer made from roasted malt, hops, water, and yeast. The more alcohol content is 6-8.%, the stronger the taste. Because its taste is already heavy in tone, different things can be added to enrich the taste, the degree of concentration is generally high, and the shelf life can exceed 20 years.
Milk stout:
Milk Stout is also called Tian Stout or Cream Stout. Its prominent feature is the addition of lactose. The wine is thick and sweet and has high energy. Orthodox “liquid bread is”, often accompanied by a creamy sweet impression.
Irish/Dry Stout:
Irish stout, also known as draught stout, is a beer characterized by rich foam, mellow taste, and dark as black color. Utilizing the upper fermentation process, a dark beer with a distinct roasted taste, usually close to coffee. A light-medium to medium-high full-bodied wine with a creamy character (usually when infused with nitrogen). The bitterness is between 25-45 and the alcohol content is around 4-4.5%.
Oatmeal Stout:
A very dark, full-bodied, roasted, malty and oatmeal ale. Its sweetness, balance, and oatmeal impression vary from recipe to recipe. Adding no more than 30% oats as a saccharification raw material to ordinary stout, which combines the special characteristics of oat bitter beer in history, has become a major feature of the current stout family.
Chocolate Stout:
This wine is usually added with chocolate malt or cocoa powder and has a very strong dark chocolate or coffee taste. No one who likes coffee will reject this wine.
Special Stout:
Added cinnamon, chili, and other ingredients to stimulate your taste buds with a different flavor.
Imperial Stout:
An intense, heavy, dark ale with broad palate balance and regional character. Charred roasted malts have dark fruit or dried fruit flavors with a warm, bitter-sweet finish. The general alcohol content is 8-12%, and the bitterness is 50-90. A typical example is Hunahpu’s Imperial Stout in Cigar City, USA.
How dark beer is made

How dark beer is made

Omit beer brewing, after the malt is prepared into wort by the saccharification system, it is cooled and put into the fermentation tank, and beer yeast is added to start fermentation. The color of the beer is related to the malt content. The fermentable sugars in most craft beers come from malted and dried barley malt. The extra color and malt flavor come from the roasting process:
  • Mild malt results in straw, gold, and biscuit flavors
  • Medium roasting yields amber and copper tones and caramel and nutty flavors
  • Darker roasts produce browns and light blacks as well as chocolate and coffee flavors
  • The heaviest roasts produce black and burnt notes
Yeast can be done at a cooler temperature, called bottom fermentation, for lager beer, or at a higher temperature, called top fermentation tank, for beer. Fermenters with tight construction and high reliability are also very important, Micet equipment can meet your needs.

Get a turnkey solution for craft brewery equipment

If you are ready to open a craft brewery, you can contact us. Micet Craft’s engineers will provide you with a list of craft brewery equipment and related prices. Of course, we can also provide you with professional turnkey brewery solutions, allowing you more time to focus on brewing delicious beer.Micet Craft looks forward to working with you!!
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If you plan to open or expand the brewery, you can contact Micet Craft directly. Our engineers will design and manufacture brewery equipment according to your brewing process. Of course, we will also provide you with a complete turnkey solution. Also, if you plan to expand the brewery, we will provide you with customized solutions.

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