How to Brew Tropical Stout: Island Vibes, Rich Rhythms, Dark Delights

Tropical Stout’s origin was the West Indies, mostly the Caribbean and Africa.  Prior to the 2015 Beer Judge Certification Program (BJCP) guidelines, this style was known as the Foreign Extra Stout (FES) style.

The change was brought about to hopefully cast away this style from the shadows  of other stout styles and help it become more noticeable across the craft beer world. 

Same Story, Different Style

The actual history of the tropical stout came about largely from dark beer being exported out of Britain to English colonies in the Indies. Surely, we have all heard this before. This is the same story we have heard for years about India Pale Ale.

No, I am not mixing up my styles. As a matter of fact, according to Ron Pattison’s book, The Home Brewer’s Guide to Vintage Beer, more porters were shipped than IPAs. 

Terry Foster’s book, Brewing Porters and Stouts, suggests that there is little evidence that this English porter ever made it to the West Indies. Nevertheless, by 1801 Guinness was brewing their “West Indies Porter” and it was exported to Barbados, Trinidad, and the rest of the Caribbean.

Remember at this time the term “stout” was used as a descriptor for his higher gravity porter. Guinness’s West Indies Porter was brewed with a higher gravity and made with more hops as a way to preserve the beer during its long journey across the ocean. 

Cold, Refreshing Beer 

By 1827 this style was reaching West Africa and South Africa by the 1860s. Although the American palate may have a hard time adjusting to this, locas found this beer to be quite refreshing, even in the scorching heat of Africa.

I would equate it to the popularity of iced coffee in America. 

The Evolution of the Style

As the style gained popularity, as did the production from local breweries in the Caribbean and Africa. The adaptations included indigenous grain since barley was difficult to resource locally.

In Nigeria, sorghum, maize, and wheat was used to replace the barley. The large sugar production came in handy to increase the gravity and add more complexity to the beer. 

Style Profile for Tropical 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.

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. 

Taste

Smooth roasted and dark grain flavors from medium to high. There should be some balance between the roasted malt character and the sweet maltiness; often the coffee and the chocolate undertones are present in this style. 

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 Tropical Stouts 

Grain

Since the style is a traditional English style, British pale malt would be appropriate. Maris Otter is a good choice if you want that traditional, hardy British character in the malt. You should be in the 70 to 80% range with your base malt.

If you could obtain a domestic two-row malt, cut back by 5-7% and add some Biscuit, Victory, or Toasted malt to replicate the same depth of malt character. 

For the smooth roastiness consider adding one of the three Carafa malts from Weyermann Malting. They include: Carafa® Special I (300-375°L), II (430°L), and III (490-525°L). Using one of these Carafa malts will enhance and add color, as well as add complexity to a Tropical stout. 

Debittered malts have their husks removed before they are kilned. This creates a smoothness with less astringency. A good substitute would be to use black patent, chocolate, or pale chocolate. However, these substitutes will not allow for that smoothness. 

Crystal malts are also very important when crafting a Tropical stout. Using medium to higher colored crystal malts is a good choice. Crystal malts from 40L to 60L will give some caramel notes and residual sweetness. 70L to 90L will be a lightly sweet character and dark fruitiness, such as figs and raisins.

Any crystal malts 100L or higher will give off a burnt sugar and dark fruit character, but show some astringency. A good rule of thumb here is to use 50/50 medium and dark crystal malts. Allow 10-12 percent of those crystal malts to be added to your total grist. 

Unrefined sugar such as unrefined cane sugar, Turinado, or Dememera, molasses, date sugar, and dark varieties of honey can all add more complexity to a Tropical stout.

Hops

English hops such as Fuggle and East Kent Goldings,  should be considered when brewing an Tropical stout. Hops for this style really are only considered for bittering. Hops should add minimally to flavor or aroma. 

Yeast

Most versions of Tropical stouts use a lager yeast. The lagering time is said to add to the smoothness of the beer. Some lager yeasts to consider include;

• White Labs: German Lager (WLP830), San Francisco Lager (WLP810), or Cry Havoc (WLP862)
• Wyeast: Bohemian Lager (2124) or Kolsch II (2575)
• Dry Yeast: Fermentis Saflager (S-23)

Tropical 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: 30 – 50
• ABV Range: 5.5 – 8.0%

Tropical Stout Recipe

Grain

• 78%          9 lbs      Maris Otter
•   6%        12 oz       Caramel/Crystal 120L       
•   6%        12 oz       Crystal 45L
•   4%         8 oz        Carafa Special II 
•   4 %        8 oz        Special B
•   2%         4 oz        Roasted Barley

 Hops

•    1 oz          Target – Boil 60 min
•   .5 oz           Citra – Boil 10 min
•   .5 oz           Motueka – Boil 10 min
•   .5 oz           Citra – Boil  0 min
•   .5 oz           Motueka – Boil 0 min

Yeast

• 1.0 pkg   Bohemian Lager Yeast Wyeast 2124

Directions

• Mash at 152°F (66°C) for 60 mins
• Boil for 60 mins 

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Frequently Asked Questions

What is the Difference Between a Tropical Stout and a White Stout?

A Tropical Stout is a style of beer that originated in warmer climates, notably the Caribbean. It is known for its sweet, fruity characteristics often paired with a roasty malt profile.

On the other hand, a White Stout is a creative style that mimics the flavors and aromas of a traditional stout, such as chocolate and coffee, but without the dark color. The differences lie in their color, traditional brewing regions, and certain flavor profiles.

How Does the Brewing Process of a Tropical Stout Differ From Other Stouts?

The brewing process of a Tropical Stout often involves a higher fermentation temperature which is attributed to its tropical origins.

Additionally, the recipe might include adjuncts such as sugar to achieve its signature sweetness. Unlike other stouts, tropical stouts have a more pronounced fruity flavor along with the traditional roasty malt character.

What Makes a Tropical Stout Recipe Unique According to the BJCP?

According to the Beer Judge Certification Program (BJCP), a Tropical Stout has a distinctive flavor profile that includes a balanced roastiness, often with chocolate, caramel, and fruity characteristics.

The BJCP guidelines also note that this style of stout is usually sweeter and less hoppy than other stouts, with a smooth and full-bodied mouthfeel.

What are the Recommended Types of Yeast and Hops for Brewing a Tropical Stout?

For brewing a Tropical Stout, it’s advisable to use a clean, well-attenuating, and alcohol-tolerant ale yeast. A popular choice is the best dry yeast for stout brewing which can handle the higher alcohol levels associated with this style.

When it comes to hops, choose varieties that will complement the sweet and roasty characteristics of the stout, without overshadowing them. Hops with earthy or floral characteristics often work well.

How Does the Caribbean Influence Reflect in the Tropical Stout?

The Caribbean influence is significant in the Tropical Stout, both in its history and its flavor profile. Originating in warmer climates, this style of stout has adapted to the tropical environment, often showcasing a sweet, fruity character alongside the traditional roasty and malty flavors.

The use of local ingredients and brewing traditions of the Caribbean islands contribute to the uniqueness and the flavorful richness of the Tropical Stout.