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
Historically, porter was transferred in oak casks, which very likely contributed Brettanomyces to the brew. Can that phenomenon be recreated?
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
Five commercial brewers give their insights into brewing porter, showing that there is more than one way to brew this dark ale, full of roasty goodness.
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.