Roll-a-Style 15: 16C. Tropical Stout

If you follow this blog at all, you probably have read that I want to concentrate more on my BJCP Goal this year.

As of the time of this post, if I'm counting correctly, I've brewed 86 of the 108 styles in the 2021 BJCP Style Guidelines. Since the beginning of the year, I've already brewed 8 new BJCP styles (9 if you include Tasman Pilsner).

I have my Roll-a-Style list, which helps me keep track of styles that I still need to brew.

The idea is that I use a 20-sided online die to decide which style to brew next. 

In early July, I was running sort of low on inventory, and needed to brew to get the pipeline going. 

I rolled my 20-sided online die, and rolled a 15 ... 

... which corresponds to 16C. Tropical Stout

"A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors, yet no burnt harshness."

Honestly, I feel like a bunch of the Stout styles overlap enough that just about any one of them could fit in most of the others. But ... the BJCP says this about Tropical Stout:

Tastes like a scaled-up Sweet Stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong or burnt roastiness, and late hops, and with lower alcohol. Much sweeter and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Foreign Extra Stouts.

I developed a recipe, trying to follow those differences other stouts I've brewed (mostly during this Roll-a-Style series)

I came up with Voodu Magic Tropical Stout. Bigger and more fruity (with Voss Kveik yeast) than Pack o' Hooligans Stout; less hoppy and sweeter than Stouticus American Stout; bigger and less dry than Oisin Owl Irish Stout.

I'm sure I'll be brewing this soon. In fact, I've already bought the malts.

Now my Roll-a-Style list looks like this:

Number	Beer Style
1	9B. Eisbock
2	Re-Roll
3	Re-Roll
4	9C. Baltic Porter
5	10C. Weizenbock
6	12C. English IPA
7	13B. British Brown Ale
8	28B. Mixed-Fermentation Sour Beer
9	32A. Classic Style Smoked Beer
10	29C. Specialty Fruit Beer
11	10A. Weissbier
12	Re-Roll
13	33B. Specialty Wood-Aged Beer
14	6B. Rauchbier
15	Re-Roll
16	26C. Belgian Tripel
17	16D. Foreign Extra Stout
18	22D. Wheatwine
19	28A. Brett Beer
20	17D. English Barley Wine

My "Bench" now includes:

• Historical Beer: Roggenbier
• Historical Beer: London Brown Ale
• Historical Beer: Lichtenhainer
• Specialty IPA: Belgian IPA
• Specialty IPA: White IPA
• Specialty IPA: Brut IPA
• SheppyBrew Random Recipe

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