Foreign stouts were originally brewed as export prodcuts for tropical islands. They are usually based on a dry stout or sweet stout foundation with an extra level of maltiness and higher alcohol levels. They fall short of an imperial stout in both alcohol level and hopping (both less with hops playing a minor role at most). Beyond the basic caramel and roasted malt flavors, the intepretations can vary a bit. Frequently, extra stouts start malty and finish with a dry bitterness, although either sweetness or bitterness can overall characterize these beers. These beers have medium to full-bodied mouthfeels (sometimes with some acidity) and are dark brown to black in appearance.
