Classic Irish-Style Dry Stouts are black. Head retention and rich character should be part of its visual character. The emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop aroma is European type at low levels or not perceived. Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel flavor profile give way to a distinctive dry-roasted bitterness in the finish. Emphasis of coffee-like roasted barley and a moderate degree of roasted malt flavors define much of the character. Hop flavor is European type at low levels or not perceived. Hop bitterness is perceived as medium to medium high. Fruity esters are minimal and overshadowed by malt, high hop bitterness and roasted barley character. Diacetyl should not be perceived to very low. Slight acidity may be perceived but not necessary. Body is medium-light to medium.