Aroma: Malt aroma with mild
roastiness should be evident, and may have a chocolaty quality. May also show some non-roasted malt character
in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none.
Appearance: Light brown to dark
brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being
opaque. Moderate off-white to light tan
head with good to fair retention.
Flavor: Malt flavor includes a
mild to moderate roastiness (frequently with a chocolate character) and often a
significant caramel, nutty, and/or toffee character. May have other secondary
flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt
character (acrid, burnt, or harsh roasted flavors), although small amounts may
contribute a bitter chocolate complexity.
English hop flavor moderate to none.
Medium-low to medium hop bitterness will vary the balance from slightly
malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions
exist. Diacetyl should be
moderately low to none. Moderate to low fruity esters.
Mouthfeel: Medium-light to medium
body. Moderately low
to moderately high carbonation.
Overall Impression: A
fairly substantial English dark ale with restrained roasty
characteristics.
History: Originating in
Comments: Differs from a robust
porter in that it usually has softer, sweeter and more caramelly flavors, lower
gravities, and usually less alcohol.
More substance and roast than a brown ale. Higher in gravity than a
dark mild. Some versions are
fermented with lager yeast. Balance
tends toward malt more than hops.
Usually has an “English” character.
Historical versions with Brettanomyces, sourness, or smokiness should be
entered in the specialty category.
Ingredients: English ingredients are
most common. May
contain several malts, including chocolate and/or other dark roasted malts and
caramel-type malts. Historical versions would use a significant amount
of brown malt. Usually does not contain
large amounts of black patent malt or roasted barley. English hops are most common, but are usually
subdued.
Vital Statistics: OG: 1.040 – 1.052
IBUs: 18 – 35 FG: 1.008 – 1.014
SRM: 20 – 30 ABV: 4 – 5.4%
Commercial Examples: Samuel Smith Taddy
Porter, Fuller's London Porter, Burton Bridge Burton Porter, Nethergate Old Growler Porter, Nick Stafford’s Nightmare
Yorkshire Porter, St. Peters Old-Style Porter, Bateman’s Salem Porter, Shepherd
Neame Original Porter, Flag Porter, Yuengling Porter, Geary’s London Style Porter
Aroma: Roasty aroma (often
with a lightly burnt, black malt character) should be noticeable and may be
moderately strong. Optionally may also show some additional malt character in
support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich,
and/or sweet). Hop
aroma low to high (US or
Appearance: Medium brown to very
dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a
dark beer, but when not opaque will be clear (particularly when held up to the
light). Full,
tan-colored head with moderately good head retention.
Flavor: Moderately strong malt
flavor usually features a lightly burnt, black malt character (and sometimes
chocolate and/or coffee flavors) with a bit of roasty dryness in the
finish. Overall flavor may finish from
dry to medium-sweet, depending on grist composition, hop bittering level, and
attenuation. May have a sharp character from dark roasted grains, although
should not be overly acrid, burnt or harsh.
Medium to high bitterness, which can be accentuated by
the roasted malt. Hop flavor can
vary from low to moderately high (US or
Mouthfeel: Medium to medium-full
body. Moderately low
to moderately high carbonation. Stronger
versions may have a slight alcohol warmth. May have a slight
astringency from roasted grains, although this character should not be strong.
Overall Impression: A
substantial, malty dark ale with a complex and flavorful roasty
character.
History: Stronger, hoppier
and/or roastier version of porter designed as either a historical throwback or
an American interpretation of the style.
Traditional versions will have a more subtle hop character (often
English), while modern versions may be considerably more aggressive. Both types are equally valid.
Comments: Although a rather broad
style open to brewer interpretation, it may be distinguished from Stout as
lacking a strong roasted barley character.
It differs from a brown porter in that a black patent or roasted grain
character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also
vary significantly. May or may not have
a strong hop character, and may or may not have significant fermentation
by-products; thus may seem to have an “American” or “English” character.
Ingredients: May contain several
malts, prominently dark roasted malts and grains, which often include black
patent malt (chocolate malt and/or roasted barley may also be used in some
versions). Hops are used for bittering,
flavor and/or aroma, and are frequently
Vital Statistics: OG: 1.048 – 1.065
IBUs: 25 – 50+ FG: 1.012 – 1.016
SRM: 22 – 35+ ABV: 4.8 – 6%
Commercial Examples: Anchor Porter, Great
Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Bell’s Porter, Thirsty Dog Old Leghumper, Otter Creek Stovepipe Porter, Portland Haystack
Black Porter, Avery New World Porter, Deschutes Black Butte Porter, Redhook Blackhook Porter
Aroma:
Rich malty sweetness often containing caramel, toffee, nutty to deep toast,
and/or licorice notes. Complex alcohol and ester profile of moderate strength, and
reminiscent of plums, prunes, raisins, cherries or currants, occasionally with
a vinous Port-like quality. Some
darker malt character that is deep chocolate, coffee or molasses but never
burnt. No hops. No sourness.
Very smooth.
Appearance:
Dark reddish copper to opaque dark brown (not black). Thick, persistent
tan-colored head. Clear, although
darker versions can be opaque.
Flavor:
As with aroma, has a rich malty sweetness with a complex blend of deep malt,
dried fruit esters, and alcohol. Has a
prominent yet smooth schwarzbier-like roasted flavor that stops short of
burnt. Mouth-filling
and very smooth. Clean lager
character; no diacetyl. Starts sweet but
darker malt flavors quickly dominates and persists through finish. Just a touch dry
with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty,
molasses and/or licorice complexity.
Light hints of black currant and dark fruits. Medium-low to medium
bitterness from malt and hops, just to provide balance. Perhaps a hint of hop
flavor.
Mouthfeel:
Generally quite full-bodied and smooth, with a well-aged
alcohol warmth (although the rarer lower gravity Carnegie-style versions will
have a medium body and less warmth).
Medium to medium-high carbonation, making it seem even more
mouth-filling. Not heavy on the tongue
due to carbonation level.
Overall
Impression: A Baltic Porter often has the malt flavors
reminiscent of an English brown porter and the restrained roast of a
schwarzbier, but with a higher OG and alcohol content than either. Very complex, with
multi-layered flavors.
History:
Traditional beer from countries bordering the
Comments:
May also be described as an Imperial Porter, although heavily roasted or hopped
versions should be entered as either Imperial Stouts or specialty beers.
Ingredients:
Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or
black malt.
Vital Statistics: OG: 1.060 – 1.090
IBUs: 20 – 40 FG: 1.016 – 1.024
SRM: 17 – 30 ABV: 5.5 – 9.5% (although 7 – 8.5% is most typical)
Commercial
Examples: Sinebrychoff Porter
(Finland), Zywiec Porter (Poland), Baltika Porter (Russia), Carnegie Stark Porter (Sweden), Dojlidy Polski (Poland), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Kožlak
Porter (Poland), Stepan Razin
Porter (Russia)