A glass of Imperial Stout and roasted barley grains.
Alex Ryan Thompson, ©2025, Clemson Extension
Introduction
The cold chills and long nights of February often find beer drinkers reaching for rich, strong, and dark beers. No style of beer better fits this bill better than the Imperial Stout. Dark in color and high in both flavor and alcohol, Imperial Stouts are ideal for a frigid February night.
Origins and Myths of Imperial Stout
Imperial stouts are sometimes referred to as Russian Imperial Stouts. This moniker refers to the origin of the style as a British export to the courts of Imperial Russia. A range of legends and myths around Russian Imperial Stout exist, and like most legends and myths, should be treated with a healthy dose of skepticism.
Imperial Stout: Myths and Legends
Myth #1: Peter the Great’s Love for Stout
The first of these myths is that Peter the Great, the emperor of Russia who ruled from 1682 to 1725, became enamored with British “stout porter” beer during his visit to the country during his Grand Embassy of Europe between 1697 and 1698. This is all but certainly untrue, as the first written records of the use of the word porter to describe beer in Britain only date back to 1721.
Myth #2: Catherine the Great’s Alleged Stout Consumption
The second of these myths is that Catherine the Great, the empress of Russia who ruled from 1762 to 1796, was a great drinker of Imperial Stout who demanded it be stockpiled and served at her court. It is often reported that she boasted she could “drink more stout than any English gentleman”. While Catherine the Great most certainly drank Imperial Stout, no written record of her directly referring to the drink in any capacity exists.
Myth #3: The Freezing Beer Legend
The last of these myths is that Russian Imperial Stout was an unexpected byproduct of the freezing temperatures at sea during the beers journey from Britain. The story goes that normal strength stout (6% alcohol by volume) would freeze on the journey, and when the ice was removed (only the water freezes in beer, the alcohol remains liquid) when it reached its destination, leaving the resulting beer stronger than intended. Beer leaving Britain in the 17th and 18th centuries would have to cross the North Sea eastward to The Sound (the sea passage between Demark and Sweden) and continue eastward through the Baltic Sea to the Russian port at St. Petersburg. While temperatures on this journey were cold, both standard strength beer of the day and seawater freeze at around the same temperature of 28 °F. Therefore, if it was cold enough for the beer to freeze, the sea would be frozen as well, making ship travel impossible.
The most likely reason why Imperial Stout became the favored beer of the Russian Court is a simple one. Imperial Stout was a style of beer that fit the tastes of the Russian nobility at the time and was the beer they chose to import simply because they enjoyed it.
Modern Variations of Imperial Stout
- Naming Differences: Russian Imperial Stout vs. Imperial Stout
Today, many breweries still use the name “Russian Imperial Stout” to refer to their beers, while others simply use the term “Imperial Stouts”. - Specialty Imperial Stouts: Breweries offer Imperial Stouts in a variety of styles that may be barrel-aged, have added coffee, or a variety of fruits and ingredients more common to deserts than beer added. Imperial Stouts with additions such as chocolate, vanilla, caramel, coconuts, cinnamon, or a variety of nuts (such as walnuts or hazelnuts) are often referred to as “pastry stouts”, a nod to the intent to mimic popular desserts.
So, find an Imperial Stout that fits your taste, a fire or a warm place away from the cold, and enjoy a hearty beer meant to chase away the cold of winter. Whatever Imperial Stout you choose to try, enjoy carefully as most Imperial Stouts have an alcohol by volume ranging from 8-15%.
BJCP Style Guidelines for Imperial Stout
The Beer Judge Certification Panel (BJCP) is a certifying organization that certifies beer judges and defines style guidelines for over 100 unique styles of beer. BJCP defines Imperial Stout as having the following characteristics.
IBU (International Bitterness Units, a measure of the perceived bitterness of beer): 50 – 90
SRM (Standard Reference Method, a measure of color intensity in beer)
Appearance: Dark reddish-brown to jet black in color, with a deep tan to dark brown head foam). High alcohol content or viscosity may be visible due to legs (translucent streaks that cling to the glass after swirling or tilting).
Aroma: Rich, deep, complex, and often quite intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to fairly aggressive hops, often English or American in character. Alcohol flavor optional, but should not be sharp, hot, or solventy. The balance between these main four components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.
Flavor: Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not be syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.
Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable, but as a background character. Low to moderate carbonation.
