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.