jigidyjim
Well-Known Member
I don't understand this part of the Robust Porter description for the BJCP guidelines: http://www.bjcp.org/2008styles/style12.php#1b
"... 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..."
What is the difference between "roasted barkey" and "roasted grain" flavors, how can it lack one but have the other?
"... 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..."
What is the difference between "roasted barkey" and "roasted grain" flavors, how can it lack one but have the other?