Think of these brews as export-style foreign extra stouts taken up a notch: Roastier than all but Russian imperial stouts, American stouts’ malt astringency combines with a big dose of resiny American hop flavors to create a surprisingly bitter black beer. Showcasing strictly American hops, malt and yeast, these brews begin with a strong roasted malt aroma woven with coffee and bittersweet chocolate tones, plus a medium to low hop scent. Hop characteristics grow in the flavor, where a moderate hop flavor and significant hop bitterness meet more chocolaty, coffeelike roasted malt flavors and a low malt sweetness. Some versions offer a hint of alcohol warmth (ABVs fall between 5 and 7 percent), and all offer creamy medium-full bodies, moderate carbonation and a somewhat dry finish.
Pair: Echo these stouts’ bitterness with meaty dishes that offer a bit of the same, such as Italian sausage and flank steak. The beer’s roasted malt clings to both meats’ fat, and the bitterness from the sausage’s fennel and the steak’s char mirror those same nuances in the beer.