Dry Stout

There must be at least one Irish drinking song about delicious Dry Irish Stout. pFriem’s own jet black, tan-foamed stout, melds dark chocolate and coffee flavors, with a dry, roasty finish that will leave you singing its praises— whether you’re Irish or not.

ABV 4.8%

IBU 27


Roast, Coffee, Dry





Rahr Alix Pale Malt, Simpsons Flaked Barley, Simpsons Roasted Barley, Simpsons Chocolate Malt


Perle, Chinook


House Ale


A dry stout is an offshoot of a London Porter. Originally stouts were high in alcohol and very strong in taste and were called Stout Porters and later shortened to Stout. The Dry Stout is much lower alcohol and lighter in flavor to be a more drinkable beer. Guiness is one of the breweries to make the style popular and had a heavy emphasis on darker grains.  They began using black malt, roasted barley and later on flaked barley, which increased attenuation and mouth feel.

Tasting Notes

A jet-black beer topped with creamy tan foam. Aromas of dark chocolate and coffee flavors meld together with touch of char. Finishes dry and roasty with a lingering bitterness.

Food Pairings

Oysters, mussels, lobster, crab, cams, scallops, and calamari. Ham, prosciutto, pancetta, and bacon. Chocolate based desserts, such as truffles, crème brûlée, raspberry or strawberry tart.