From Home Brewing Wiki
Porter is a general term used for a style of strongly-flavored, brown-colored ale that gained popularity in the south of England in the 18th century.
[edit] History of Porter
Commonly known beer lore tells that Porter was created around 1830 by a brewer named Ralph Harwood as an attempt to recreate an earlier, blended beer known as Three Threads. However, this story does not appear in the brewing literature until seventy years later, long after Porter was well established as London's favorite drink, in a London guidebook. Like so many stories of this type, it is most likely apocryphal.
What is clear is that at about the same time paler, lighter ales began to become popular in England, the brewers of brown ales started brewing a drink more suited to modern tastes, which they called Entire or Intire Butt, possibly as a reference to the longer aging process compared to the quick-and-dirty Brown Ale of the day. This Entire then grew to be called Porter, probably as a reference to its popularity among London’s street-market workers. Stronger, roasted versions of this beer then developed and became known as strong or "Stout" porters, the precursors of modern Stout.
[edit] Types of Porter
The term "Porter" can be used to describe almost any kind of brown beer. Some of the most common substyles are:
[edit] Brown Porter
Brown Porter is the standard English porter; English beers simply labeled Porter are usually in this style. (American examples are likely to be in the Robust Porter style). A Brown Porter is a brown colored, slightly sweet English ale lacking the strong roasted flavor of a Stout.
[edit] Robust Porter
A darker, stronger, more intensely malty version of a brown porter, Robust Porter is probably the most common Porter brewed by American craft brewers. Robust porters sometimes include more roasted flavors than Brown Porter, but not as much as would be found in a Stout.
[edit] Smoked Porter
A Smoked Porter usually resembles a robust porter with a distinct smoky flavor. The original English Brown Porters were made with the malt of their day, which probably retained some smoky character, and so in some sense this might be considered a "throwback" beer. However, the first modern Smoked Porter was brewed by the Alaskan Brewing Company, using the same alder wood for smoking as was used by the local Juneau fish smokers. Since then, other American and some international brewers have presented their own interpretations using other types of smoked malt.
[edit] Baltic Porter
A combination of English and Eastern European brewing traditions, a Baltic Porter is actually a dark, malty lager, usually stronger than Robust Porter (up to 10% abv) and often with a distinct winy flavor and alcoholic bite. This beer is to porters what Russian Imperial Stout is to Stout.
[edit] Stout Porter
Main article: Stout
Porter was the base from which Stout developed; the original name for Dry Stout was Stout Porter. In some cases the line between Stout and Porter is somewhat arbitrary. The primary difference is that stouts tend to feature more of a roasted barley character. For more information on this related style, see the entry on Stout.
[edit] Pennsylvania Porter
Main article: Pennsylvania Porter
Pennsylvania Porter, also known as East Coast Porter, developed as a result of American brewers adapting porter to the popularity of lager beer in the United States in the late 1800s. Unlike most porters, a bottom-fermenting lager yeast is used. Adjuncts are also commmon.
[edit] Brewing Porter
|
This section is a stub.
Help make this wiki better and contribute some content.
|
[edit] Competition Styles
Both the BJCP and the GABF style guidelines recognize Brown, Robust, and Baltic Porter styles.
[edit] BJCP Style Guidelines
[edit] Brown Porter
| 12A. Brown Porter
| Vital Statistics
|
| BJCP Style Guideline Definition (2004)
|
| IBUs: 18-35
| SRM: 20-30
| OG: 1.040-1.052
| FG: 1.008-1.014
| ABV: 4-5.4
|
|
|
| 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 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.
|
| Mouthfeel: Medium-light to medium body. Moderately low to moderately high carbonation.
|
| Overall Impression: 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.
|
| History: Originating in England, porter evolved from 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: 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. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).
|
| 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
|
|
[edit] Robust Porter
| 12B. Robust Porter
| Vital Statistics
|
| BJCP Style Guideline Definition (2004)
|
| IBUs: 25-50+
| SRM: 22-35+
| OG: 1.048-1.065
| FG: 1.012-1.016
| ABV: 4.8-6
|
|
|
| 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 UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.
|
| 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: 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 UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.
|
| 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: 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 UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.
|
| 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 UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.
|
| 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
|
|
[edit] Baltic Porter
| 12C. Baltic Porter
| Vital Statistics
|
| BJCP Style Guideline Definition (2004)
|
| IBUs: 20-40
| SRM: 17-30
| OG: 1.060-1.090
| FG: 1.016-1.024
| ABV: 5.5-9.5
|
|
|
| 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: 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.
|
| 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: 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.
|
| History: Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.
|
| 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. An ABV of 7 - 8.5% is most typical.
|
| Ingredients: Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
|
| Commercial Examples: Sinebrychoff Porter (Finland), Zywiec Porter (Poland), Baltika Porter (Russia), Carnegie Stark Porter (Sweden), Dojlidy Polski (Poland), Aldaris Porteris (Latvia), Utenos Porter (Lithuania), Kozlak Porter (Poland), Stepan Razin Porter (Russia)
|
|
[edit] GABF Style Listings
[edit] Baltic Porter
| 36. Baltic Porter
|
| GABF Style Listing (2007)
|
|
| A true lager beer, black to very deep ruby/garnet in color. Overall, Baltic porters have a very smooth lagered character with distinctive character of roasted malts and dark sugars. Because of its alcoholic strength aroma includes gentle lager fruitiness (berries, grapes, plums; not banana), complex alcohols, cocoa-like, roast malt (and sometimes coffee-like roast barley). Hop aroma is very low, though a hint of hop aroma can complement aromatics and flavor without dominance. Baltic porters range from having medium to full body complemented with a medium-low to medium level of malty sweetness. Caramelized-type sugar flavors (light caramel to toffee-like, even licorice-like) can be integrated into the overall complexity of flavor profile. Hop bitterness is low to medium-low. Baltic Porters are not hop bitter dominated. Carbonized roasted dark malts may contribute some bitterness. A low degree of smokiness may be evident. Low to medium low estery fruitiness. No butterscotch-like diacetyl nor sweet corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor.
|
| Original Gravity (ºPlato): 1.065-1.085 (16-20.5 ºPlato)
|
| Apparent Extract/Final Gravity (ºPlato): 1.016-1.022 (4-5.5 ºPlato)
|
| Alcohol by Weight (Volume): 5.2-7.2% (6.5-9%)
|
| Bitterness (IBU): 22-35
|
| Color SRM (EBC): 25+ (50+ EBC)
|
|
[edit] Brown Porter
| 63. Brown Porter
|
| GABF Style Listing (2007)
|
|
| Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness is acceptable along with medium hop bitterness. This is a light to medium bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
|
| Original Gravity (ºPlato): 1.040-1.050 (10-12.5 ºPlato)
|
| Apparent Extract/Final Gravity (ºPlato): 1.006-1.014 (1.5-3.5 ºPlato)
|
| Alcohol by Weight (Volume): 3.5-4.7% (4.5-6.0%)
|
| Bitterness (IBU): 20-30
|
| Color SRM (EBC): 20-35 (40-70 EBC)
|
|
[edit] Robust Porter
| 64. Robust Porter
|
| GABF Style Listing (2007)
|
|
| Robust porters are black in color and have a roast malt flavor but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Diacetyl is not acceptable. Fruity esters should be evident, balanced with roast malt and hop bitterness.
|
| Original Gravity (ºPlato): 1.045-1.060 (11-15 ºPlato)
|
| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
|
| Alcohol by Weight (Volume): 4.0-5.2% (5.0-6.5%)
|
| Bitterness (IBU): 25-40
|
| Color SRM (EBC): 30+ (60+ EBC)
|
|
[edit] External Links
