Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness. Full-bodied and creamy. Carbonation low to moderate. An English style of stout.
Gravities are low in England, higher in the exported product.
Lactose is sometimes added to provide additional residual sweetness. High carbonate water is all but essential.