Aroma: Malt aroma with mild roastiness
and a slight chocolaty quality. With some
non-roasted malt character in support
(caramelly, grainy, bready, nutty, toffeelike).
English hop aroma low to none.
Low fruity esters. No diacetyl.
Appearance: Dark brown in colour, with
ruby highlights when held up to light.
Good clarity, although may approach
Moderate off-white to light tan head with
good to fair retention.
Flavour: Malt flavour includes a moderate
roastiness (with a chocolate character) and
often a significant caramel, nutty, and/or
Should not have acrid, burnt, or harsh
Medium hop bitterness to balance the
malty flavour - but should not dominate
the roasted malt flavour.
A well attenuated beer,with some fruity
Mouthfeel: Medium-light to medium body.
Moderately low to moderately high
Overall Impression: A fairly substantial
English dark ale with restrained roasty
History: Originating in England, porter
evolved from a blend of beers or gyles
known as "Entire." A precursor to stout.
Said to have been favoured by porters and
other physical labourers.
Comments: Differs from a robust porter in
that it has softer, sweeter and more
caramelly flavours,lower gravities, and
usually less alcohol. Balance tends toward
malt more than hops. Less alcohol and less
burnt flavours than stouts. Fermented with
an ale yeast.
Ingredients: Contains 75% pale malt, and
includes roasted black malt. Show Less