A malty chocolatey dark medium strength beer that originated and gained massive popularity in 18th century London. This beer has gone through a lot of changes over the years and was virtually extinct from the 1950s to the late 1970s. It differentiates from American porter by being softer, less hoppy, and less alcohol. (The history of Porter is a hefty enough topic to warrant a more thorough examination in the future.)
- ABV 4.0-5.4%
- IBU 18-35
- SRM 20-30
- Glassware Pint Glass
- Serving Temp 10-13°C
Porter is a dark brown beer, clear if not opaque, and has a mid sized, off white head that lasts. The initial aroma should be of bready toasty malt, often with chocolate notes and a touch of roastiness. A layer of earthy hops may lurk below, along with some low caramel or nuttiness from the malt. If you are lucky, some fruity esters will make themselves known, but is not paramount to authenticity. A touch of diacetyl can sometimes be picked up, but should never be overtly buttery. A medium bodied ale with moderate carbonation that leads to a creamy texture. Moderate malt hits the palette with restrained roast, some toasty biscuity malt flavours, often a bit of chocolate, and even some coffee or licorice. Again the hops are low and earthy, the esters are low if at all, and a bit of diacetyl may appear. Expect medium bitterness and a dry to light sweetness in the finish.