Overall Impression: A substantial, malty dark beer with a
complex and flavorful dark malt character.
Aroma: Medium-light to medium-strong dark malt aroma,
often with a lightly burnt character. 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, often with a resiny, earthy, or floral
character. May be dry-hopped. Fruity esters are moderate 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: Moderately strong malt flavor usually features a
lightly burnt malt character (and sometimes chocolate and/or
coffee flavors) with a bit of grainy, dark malt dryness in the
finish. Overall flavor may finish from dry to medium-sweet.
May have a sharp character from dark roasted grains, but
should not be overly acrid, burnt or harsh. Medium to high
bitterness, which can be accentuated by the dark malt. Hop
flavor can vary from low to high with a resiny, earthy, or floral
character, and balances the dark malt flavors. The dark malt
and hops should not clash. Dry-hopped versions may have a
resiny flavor. Fruity esters moderate 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 dark
malts, although this character should not be strong.
Comments: Although a rather broad style open to brewer
interpretation. Dark malt intensity and flavor can 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 “British” character.
History: A stronger, more aggressive version of preprohibition
porters and/or English porters developed in the
modern craft beer era. Historical versions existed, particularly
on the US East Coast, some of which are still being produced
(see the Historical Beer, Pre-Prohibition Porter). This style
describes the modern craft version.
Characteristic Ingredients: May contain several malts,
prominently dark malts, which often include black malt
(chocolate malt is also often used). American hops typically
used for bittering, but US or UK finishing hops can be used; a
clashing citrus quality is generally undesirable. Ale yeast can
either be clean US versions or characterful English varieties.
Style Comparison: More bitter and often stronger with more
dark malt qualities and dryness than English Porters or Pre-
Prohibition Porters. Less strong and assertive than American
Stouts.
Vital Statistics: OG: 1.050 – 1.070
IBUs: 25 – 50 FG: 1.012 – 1.018
SRM: 22 – 40 ABV: 4.8 – 6.5%
Commercial Examples: Anchor Porter, Boulevard Bully!
Porter, Deschutes Black Butte Porter, Founders Porter, Great
Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter,
Sierra Nevada Porter
Tags: standard-strength, dark-color, top-fermented, northamerica,
craft-style, porter-family, bitter, roasty, hoppy
