Home of the BrewNosers

The original porters were a blend of aged beer and mild ale. It was originally made from cheap brown malt which was kilned over open wood fires. This provided dark colour to the beer and a smoky flavour.

By 1726 porters where very popular in London with the workers moving to London at the beginning of the industrial revolution. Those workers were called porters and so the beer got its name.

In the 1770s brewers changed to using mostly pale malt with some brown malt. Customers thought people were watering down their porter when that happened, so some brewers started adding stuff like opium and hemp to shut them up LOL.

By 1780 porter brewing was a massive industry in England.

Daniel Wheeler invented the malt roasting drum in 1817 and black patent malt was able to be made, thus solving the problem. 90% pale male and 10% black patent malt.

Modern-day Robust porter uses black patent malt. Modern-day brown porter does not.

Brown porter is supposed to have toast and nutty flavours with some caramel. Little or no hop flavour. Slight roastiness and a balance that ranges from slightly malty to slightly bitter.

Fuller’s London Porter is supposed to be a good example. I found some at the NSLC. Not tasted it yet.

Aroma (as appropriate for style) Points out of 12 = 11
Comment on malt, hops, esters, and other aromatics.

COMBINATION OF DARK CHOCOLATE + SOMETHING THAT SMELLS SWEET LIKE MOLASSIS

Appearance (as appropriate for style) Points out of 3 = 3
Comment on color, clarity, and head (retention, color, and texture).

RED/BROWN, ALMOST OPAQUE, RUBY RED GLINT IN THE SUN (SEE PICTURE BOTTOM RIGHT OF GLASS). LIGHT TAN COLOURED HEAD.

Flavor (as appropriate for style) Points out of 20 = 18
Comment on malt, hops, fermentation characteristics, balance, finish/aftertaste, and other flavor characteristics.

CARAMEL, DEFINATE TOFFEE FOR ME. COFFEE (I THINK) OR IS IT CHOCOLATE? NO DIACETYL.

Mouthfeel (as appropriate for style) Points out of 5 = 5
Comment on body, carbonation, warmth, creaminess, astringency, and other palate sensations.

MEDIUM BODY AND LOWER LEVELS OF CARBONATION. VERY SMOOTH DRINKING. WARM, FIRESIDE SORT OF DRINK, OR PUB DRINK, ON A WINTERS EVENING.

Overall Impression Points out of 10 = 9
Comment on overall drinking pleasure associated with entry, give suggestions for improvement.

LIKED IT FROM THE “GET GO”. NICE ONE TO TASTE AND WAS PLEASANTLY SURPRISED THAT I LIKED IT. DELICIOUS. EVERY ASPECT OF THE BEER IS PLEASANT AND DRAWS YOU BACK TO THE GLASS. HAS DRINKABILITY.


Total points out of 50 = 46

Food Pairing Suggestion: ROAST LAMB WITH GARLIC, ROAST POTATOES WITH ROSEMARY, PARSNIPS, CARROTS AND SHALLOTS, BRUSSELL SPROUTS, MINT SAUCE AND GRAVY.

Looks like your highest score yet GRock, will have to taste this guy again, as I really enjoy Browns, and Porters.

If you try it, would you be able to review/score it please Chris.

...I badly need some professional help.

I still have the tailings of a cold and have not been keeping up with Mark. I will start when I am able to smell and taste better.

Sandy

GAM wrote:I still have the tailings of a cold and have not been keeping up with Mark. I will start when I am able to smell and taste better.

Sandy

Thanks, No rush Sandy. I'm just putting these things up in case anyone gets bored some time and wants to have a go. It's there for fun mostly.
I have some other style classics in the fridge to do, when I get around to it.

Man, do bud, BL lime, I don't care. It's a good exercise. I will not look at the other scores till I do mine.

Sandy

GAM wrote:Man, do bud, BL lime, I don't care. It's a good exercise. I will not look at the other scores till I do mine.

Sandy

You do it Sandy

Your cold shouldn't affect much. It is a style classic though.