English Porter

Porter Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none. Appearance: Dark brown to black color, may be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good. Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none. Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation. Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics. History: Originating in England, Porter developed as a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers. Comments: Although a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout’s roasted barley character. Dark brown color with nice bitterness and full bodied palate. Includes: 6 lbs. Dark DME, 2 oz. Bullion hop pellets, and dry ale yeast. Approx alc. 4.5% a.b.v.