How To Brew Foreign Extra Stout: Dark, Rich, and Worldly

Foreign Extra Stout is a beer style that makes me think of the Stealers Wheel song, “Stuck in the Middle with you.”

In terms of gravity readings, Foreign Extra Stout falls somewhere between Irish Dry Stout and a Russian Imperial Stout.

Homebrewer, writer, and podcaster, Drew Beechum, articulated this conundrum of Foreign Extra Stout being somewhere in the middle in our beery minds with his article, “Hiding in the Middle: The Tradition of Fireign Export Stout.”  

Now the only question is…which are the clowns and which are the jokers?

British brewers brewed a beer, a porter. This porter was considered a stout porter (remembering of course that stout is being used as a descriptor here). Over time, the term porter was eventually dropped and the stout was here to stay.

As Ron Pattison tells us at his blog, Shut Up About Barcley Perkins, there were many changes to the gravity of stouts due to concerns with factory safety, tax changes, and wars. 

A True Export Beer

The Foreign Export Stout was largely brewed for places such as Jamaica and Nigeria, just as the tropical stout continued to do so as well. The Guinness Brewery was responsible for many variants of its popular stouts.

Many affiliate breweries in and around Africa and Asian have been responsible for brewing these Foreign Export Stouts.

However, it was not just Africa and Asia where these beers were brewed and enjoyed. Of all places, Belgium, also became interested in this beer.

The Need for a High Alcohol Content Beer

After World War II, Guinness created a beer which was called Anterpen Stout. This beer was filled with intense roasted malt, smoked wood, and dark chocolate character. It was exported from Ireland to Belgium through the port of Antwerp.

Arthur Guinness II learned that stronger beers were popular in Belgium at the time due to confiscation and rationing after World War II. The Belgians were following the prohibition of spirits at this time and this was a way for Guinness to enter the picture with their strong stouts.   

Style Profile for Foreign Extra Stouts 

Appearance

The color should be very deep brown to black. Clarity should be good. Beer should have good head retention, as with most stouts. The head is large and pillowy with a tan to light brown color. 

Aroma

A sweet aroma medium to high in intensity is common for the style. Roasted notes with coffee or chocolate will be moderate to high and slightly burnt notes.

Little hop aroma is present, if at all. Medium to high fruity aroma, along with molasses, dried fruit, and/or licorice.  Diacetyl should be low to none at all.  

Mouthfeel

A smooth and creamy moderately-full to full body is common for the style. Medium to somewhat high carbonation. Slight warming character due to presence of higher alcohol, but should not be hot. 

Flavor

Moderate to high roasted grain and malt character with coffee, chocolate, and slightly burnt grain character with a sharp bit. Low esters and medium to high bitterness. Moderate to no hop aroma. Diacetyl is medium-low to none. 

Food Pairing

Meats such as venison, lamb, beer; cooked with a savory and fruity sauce pairs really well with a tropical stout.

Seared scallops or steamed oysters also make a great accompaniment. Spicy Indian, Asian, Mexican dishes also pair nicely. Curries made with coconut milk are a homerun with this beer style. 

Tips for Brewing your own Foreign Extra Stouts 

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Maris Otter is a solid choice. As specialty malts go, start off with some British Crystal 45.

This will give the beer a pretty decent toffee and toasty background even before adding the roasted, dark malts.

As for the roasted, dark malts, consider the following: roasted barley, pale chocolate, and black patent malt. These malts will give the beer the nice dark color you are looking for along with enough roasted qualities to carry through with a stout.

A touch of flaked barley will give you some nice added graininess to the beer and help with the roundness of the beer.

To dry out the beer some and give it some extra gravity numbers, consider adding sugar or even  molasses to the boil. Since this beer has a history in Belgium, maybe some dark candi syrup is necessary. 

Hops

English hops such as Fuggle, Challenger, and East Kent Goldings, should be considered when brewing an Foreign Extra stout.

The hops will be used for bittering and then also a later addition should be added for aroma. 

Yeast

White Labs WLP004 Irish Ale or British Ale WLP005, Wyeast 1084 Irish Ale or Whitebread Ale 1099, and Fementis SafLager W-34/70 would be good choices.

Follow the temperature recommendations with any yeast that you pick. 

Foreign Extra Stout the By the Numbers

• Color Range: 30 – 40 SRM
• Original Gravity: 1.056 – 1.075 OG
• Final Gravity: 1.010 – 1.018 FG
• IBU Range: 50 – 50
• ABV Range: 6.3 – 8.0%

Foreign Extra Stout Recipe

Grain

• 72%          10 lbs       Maris Otter
•   7%            1 lb         Flaked Barley
•   7%            1 lb         Crystal 45L        
•   4 %           8 oz        Caramel/Crystal 120L       
•   4%            8 oz        Pale Chocolate 
•   4 %           8 oz        Roasted Barley
•   2%            4 oz        Black Patent Malt

 Hops

•    1 oz          Target – Boil 60 min
•   .5 oz           Willamette – Boil 60 min
•   .5 oz           Willamette – Boil 10 min

Yeast

• 1.0 pkg   Thames Valley Ale Wyeast Labs 1275

Directions

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

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Frequently Asked Questions

What is an Export Stout?

An export stout, often referred to as foreign stout or foreign extra stout, is a variant of stout beer with a higher alcohol content, designed to withstand long voyages.

A notable example is the Guinness Foreign Extra Stout, which has a distinct taste due to its unique blend of ingredients. It’s a bolder and stronger version compared to the traditional stouts like the Guinness Extra Stout.

How Does Guinness Foreign Extra Stout Differ from Guinness Extra Stout?

Guinness Foreign Extra Stout and Guinness Extra Stout are both products of the renowned Guinness brewery, yet they differ in taste, alcohol content, and formulation.

The Foreign Extra Stout has a higher alcohol content and a bolder flavor due to its unique blend of malts and hops, which also contribute to its characteristic color and body.

On the other hand, Guinness Extra Stout has a smoother, milder flavor making it easier on the palate for some individuals.

How Can One Brew a Foreign Stout at Home?

Brewing a foreign stout at home requires a precise blend of ingredients and adherence to brewing procedures.

The recipe includes a variety of grains like Maris Otter, Flaked Barley, Pale Chocolate, and Roasted Barley, coupled with hops like Target and Willamette.

Following this recipe, along with recommended mashing and boiling instructions, can yield a foreign stout reminiscent of the classic Guinness Foreign Extra Stout.

What is the American Homebrewers Association’s Take on Stout Recipes?

The American Homebrewers Association provides a plethora of resources and recipes for aspiring brewers. There’s a vast array of stout recipes, including oatmeal stout, dry Irish stout, and English stout recipes.

Each recipe comes with detailed instructions, allowing homebrewers to experiment and find what suits their taste. For those interested in foreign stouts, similar recipes to the Guinness Foreign Extra Stout Recipe can be found, enabling a replicable brewing experience at home.

Why Might Some Individuals Find Guinness to Have a Unique Aftereffect?

The unique aftereffect of Guinness, often humorously referred to as “Guinness farts”, is typically attributed to the rich blend of ingredients used in brewing, particularly the roasted barley.

The composition of Guinness, especially the Foreign Extra Stout variant, contains ingredients that may interact with gut bacteria differently, leading to the production of gases with a distinct aroma.

This phenomenon is not exclusive to Guinness, but the richness of ingredients like roasted barley and the higher alcohol content in Guinness Foreign Extra Stout may accentuate this effect.