Break through the smooth, light head to the bittersweet reward.
Dry stouts have an initial malt and light caramel flavor profile with a distinctive dry-roasted bitterness in the finish. dry stouts achieve a dry-roasted character through the use of roasted barley. the emphasis of coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. some slight acidity may be perceived but is not necessary. european hop aroma and flavor should be low or not perceived. dry stouts have medium-light to medium body. fruity esters are minimal and overshadowed by malt, high hop bitterness, and roasted barley character. diacetyl (butterscotch) should be very low or not perceived. head retention and rich character should be part of its visual character.
The number one reason is craft beer tastes better than the "beer water" that is mass produced and mass marketed by the big beer companies. Craft beer tastes better because craft brewers spend their time focusing the quality of their beer rather than focusing on their marketing campaigns and stock prices.
Oh yeah! Craft beers can pack a punch. Most craft beers range from 5-10% ABV, but some can reach 20%, 30%, and even 40% ABV.