The Three Boys recreate this legendary beer, balancing toasted malts to give a rich, complex flavour. Fuggles hops maintain tradition while select New Zealand hops add spiciness that carries this beer into the new world.
Making a good dark Porter isn’t just about malt. Sure you’ve got your crystal, chocolate and roast malts to provide lots of body and a healthy shade of who-turned-the-lights-out, but balance demands something more than that; specifically, generous additions of hops. What hops, when and how much? That’s a long conversation, but even when we manage to bail Carl up on the subject we can never pump it out of him. Best to just enjoy it and stop worrying.
Pours too cold off tap with little in the way of head. Deep, dark pint with notes of ruby-russet. Diacetyl and typically buttery oakiness along with raisins, dates and allspice aroma, port and brandy along with it. Smells like a good, full-on dessert pint. The flavours are the same with the oak very much to the fore and those lovely medicinal flavours coming through strongly although the finish is running a little short. Perhaps will develop well with a bit of age. I’ll have to look out for a bottle and put it in the cellar.
Source: Ratebeer.com (jimthechap)
Porter is the oldest commercially brewed style. Dark, dry and mellow with some hop characteristics, it was the favourite tipple of London’s porters. London Porter pours a deep brown colour with reddish tints, and the aroma is toasty, with a hint of sweetness and some earthy hop notes. Firm-bodied, but not heavy, with a creamy texture, the dryish palate is full of roasted malt, coffeeish notes and a sustained bitterness.