Daily Loaf

Learning the origin of a particular style of beer often divulges an account of the human past. Sri Lanka doesn’t have a lengthy indigenous beer-making tradition; the inhabitants dabbled more in distilling coconut booze. But colonization by Portugal, Netherlands, and the British Empire, and eventual classification as an overseas British territory brought a unique sort of brew to the South Asian island nation.

Like Otter Creek’s Otter Mon Jamaican Stout, the basic characteristics of Ceylon Brewery’s Lion Stout make it of the foreign/export variety. Brewed with increased strength to survive overseas voyages and tropical climates, it’s sweeter than a typical English, American, or dry Irish stout and more subdued than an imperial stout.

Lion Stout is brewed with British, Czech and Danish malts, Goldings hops, and English ale yeast. Unfiltered yet pasteurized, this modern version has been produced by Ceylon Brewery since 1881. Poured into a snifter, the opaque and oily blackness bears a thin layer of diversely shaped tan bubbles that disperse quickly.

Dominant aromas are dark roasted grain with hints of licorice and campfires. The first sips are sweet and smoky bitter chocolate mocha; the burnt acidity in this brew’s finish is a lesson in the flavors that black malt impart on beer. The 8% ABV is detectable in the heavier, slightly slick mouthfeel as well as in a slight peppery warmth that lingers in the back of the throat.

Ceylon Brewery also makes a lager and an imperial lager, both of which I hate to say, are not so great. But, I must raise my glass to them for Lion Stout.

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