Blue Tusk Stouts

Stouts have an initial malt and caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. Some slight acidity may be perceived but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have a light to medium body. Fruity esters are minimal and overshadowed by notable hop bitterness and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.