This is my take on the lagered porters of the Northeast, in the style of Yuengling. It’s important to not have an overtly roasted flavor; licorice-type flavors are desirable, but not burnt. A less bitter version of this beer without the crystal malt will do nicely as a Dark American Lager. It might work in the Brown Porter category, but entering it as a Specialty Beer would work too.
This recipe took first place at the SODZ British Beer Festival, and is fairly straightforward. It is meant to be in the style of Fuller’s London Porter (my personal favorite), with brown malt being the key flavor ingredient. It was entered in the Beer Judge Certification Program (BJCP) Brown Porter category.