Russian Imperial Stout vs. American Double

Thanks. That should be a sticky on every page .

 

I'm definitely guilty of doing this recently. Thanks for the nudge in the right direction cavedave!

 

Shouldn't everything?????

Just kidding, I hate sourness with a burning, unbridled passion

 

Maybe RIS and Imperial Stout should merge and "barrel aged" stout should be a new category. It seems many brewers have a barrel aged vs non barrel version of there high ABV stouts

 

I'm not trying to suggest that you are tasting something that isn't there, but don't forget how important the power of suggestion is. If beer geeks are more likely to rate a RIS higher, the style name could be a factor. It's a sexier label, more authoritative... with more clout. If I was a brewer and put any stock in this idea, I'd rather have "Russian Imperial Stout" on the bottle. I think any contemporary distinction between these two "styles" probably has more to do with marketing.

 

He's referring to historical IRS's, and their use of Brett. See this thread http://www.beeradvocate.com/community/threads/wells-and-young-courage-russian-imperial-stout.92632/

 

In Russia the stout brews you!

 

Then it's a good thing that Brett doesn't make beers sour! (see the current 100% Brett beer thread).

 

And those past brewers used masses of hops, 9 or 10 pounds a barrel of fresh cones.Enough for a computed 250 IBU.
http://barclayperkins.blogspot.co.uk/2009/10/i-cant-put-that-many-hops-in.html

 

Russian Stouts are amazing thick and high ABV. They were made that way for transport from the UK to Russian for Catherine The Great's court.

 

You mean, a greater American hop presence.

 

Basically, anything American beats anything Russian, including Imperial Stouts. THAT'S the difference bro.

 

More hop forward is the more general answer and applies to most any style with "American" in the title with exception of wild ale which covers a large spectrum actually.

 

I'm sure this comment has made it to the Fatherland. You may want to now serve your meals to your dog first...

 

"American"-prefixed beers aren't more hoppy, they are more American-hop flavored. There is a big difference. Some English stouts, e.g. The Kernel's, probably Wells Young Courage IRS, probably Harvey's Le Coq, use high levels of hops but they are usually European varieties, or possibly an older hybrid like Northern Brewer, so they don't taste American which typically use, today, one of the C hops or other of the new generation of hops (new since the early 70's). I hear people say all the time, I like, or I don't like, "hoppy" beers when they are really referring to the taste of New World hops (some are now from New Zealand or Australia). It's two different things.

 

It would have to be at least SSS to qualify as Imperial. Minimum. SSSS, really.

 

You and the mouse in your pocket!

 

Well, I mean it as an abbreviation for Samuel Smith's, but you are probably right anyway . I still look forward to the flavor profile, if not the strength of the blend.

 

Have the Russians ever brewed an Imperial Stout?