Roasty, hoppy, frequently with a healthy dose of caramel
sweetness, robust porter is a dark, satisfying brew.
Tess and Mark Szamatulski - Maltose Express, Monroe, Connecticut
"Porters are easy beers to make, partly because the style is subject to widely variant interpretations. Much might depend, for example, on whether you plan to brew an 18th century porter or a contempory version. A porter from the 1750s, for instance, might be called an “Imperial Stout” these days. Porters are slightly less full bodied than stouts (when brewed by the same brewer) but they are still very full-flavored brews. Small variations may not be easily noticed, so it’s a forgiving style."
– Byron Burch
The Beverage People
Santa Rosa, California
A trip back to Victorian England for the birth of robust porter complete with tips and recipes.
Parascalops? Mole? What the hell!?
Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices.
What goes great with chocolate? How about more chocolate? This beer combines chocolate malt, cocoa powder and cacao nibs for a massive chocolate flavor and aroma. A high mash temperature and relatively large dose of crystal malt yield a sweet, full-bodied beer.
A sweet porter accentuated with the aroma and flavor of vanilla. Recipe from James Spencer from Basic Brewing Radio and Video (www.basicbrewing.com).
“Don’t be afraid to use a barrel that has already been through many
uses. There is more to the barrel aging process than extracting wood and
bourbon, brandy or wine flavors."
— Mitch Steele
Steve Piatz of Eagan, Minnesota won 1st place in the 1999 AHA National Homebrew Competition in the Historic/Experimental category.
"This beer was an attempt to create the historic, wood-aged, stale porter from the glory days of the style in London."
— Steve Piatz
French Pete Porter is brewed as a dark special at Steelhead locations. It’s named for a region in Oregon that memorializes an early-day sheepherder, known as French Pete.You might think this recipe is a bit, well ... sparse. That’s entirely by design. Teri Fahrendorf believes that the best way to learn is to use your head. She wants you to do the math needed to make this recipe work in your home brewery.