Porter beer

Beer fact - The dark porter beers were developed in London, England in 1722 to nourish potters and heavy laborers. 

Walker, C., Lence, C. F, Biendl, M. (2003). Studies on xanthohumol levels in Stout/Porter beer. BRAUWEIT, 50, 1709-1712. 

Walker CJ, Lence CF, Biendl M (2003) Studies on xanthohumol levels in stout/porter beer. Brauwelt 143 1709-1712... 

Porter. Porter is a dark brown, full-bodied beer with a heavy foam. It is less hoppy and slightly sweeter in taste than ale it contains 6.3% vol alcohol and is made with some dark or black malts. 

Stout. Stout is a very dark beer with a sweet, slightly burned taste and a strong malt flavor. It is heavier than porter and is strongly, hopped. It contains 6.3—8.3% by vol alcohol. Storage time is about six months and fermentation usually occurs in the bottie. Dry and sweet stouts ate brewed using different amounts of black malt, caramel malt, and hops (6). 

Canada. The two predominant beer types are lager and ale. The preference for ale has decreased considerably over the years, from 60% in 1960 to 34% in 1984. The amounts produced of the porters and stouts have decreased also, from 1% to 0.02%. The approach to control the consumption of beer and other beverages is somewhat different in the provinces, especially as far as the retail sales are concerned (24). The per capita consumption was 82 L in 1987 and output increased from 20.8 x 10 hL in 1975 to 23.8 x 10 hL in 1988. 

The United States definition of beer is as follows. Beer shall mean beer, ale, porter, stout, and other similar fermented beverages of any name of... 

Beers MH, Porter RS, Jones TV et al. (2005) Encephalitis. In The Merck Manual of Diagnosis and Therapy. Available at http //www.merck.com/ mmpe/sec16/ch217/ch217c. html [Accessed 3 July 2008]. 

PORTERS ARE MALTY DARK BROWN BEERS. They are typically brewed with about 25% of the grain bill being darker grains, including crystal, chocolate, and perhaps some black patent malt. The color will start at a very dark brown (about 30 SRM) and go as dark as opaque black, Traditional English hops are preferred by many homebrewers, though quite a few people swear by American hybrids, such as Clusters and Cascade. 

This recipe produced the best porter I ve ever had, bar none. Old Peculiar fans (myself and two others) liked it much better than Old Peculiar. The Edme yeast gives it fruity overtones in aroma and in flavor. Some people say the Lyle s black treacle is merely black molasses, however treacle does not take weeks to mellow out and even one week later does not taste like molasses. This is not a beer to guzzle. It s more like a sipping beer, but it is not too heavy. The head retention was such that you could draw a geometric diagram on it with a toothpick, and the diagram would remain for 2 minutes. 

With this recipe, I was shooting to emulate a Black Hook porter light, smooth and quaffable. This beer has all of these characteristics. It may be a touch too roasty for a traditional brown porter. If you think so, you could eliminate the roasted barley. The hops are a bit untraditional too, but they were what I had on hand. Try substituting Perk or Fugles for the Hersbrucker. On the other hand, the judges at the 1993 March Mash Fest in Fort Collins, CO, liked it this way, because it took second place in the Black Ale category. 

This beer took second place in the Porter category at the October 1990 Upstate New York Homebrewers Association Club Only Mini-Contest. 

This brew has been commissioned for the Wind River Systems Halloween Party, and is the first of three beers brewed over the 1992 Labor Day weekend. It looks and smells great. A deep, deep red beer which is dark and clear. It is as good as any commercial porter, but I think it s a little thin, and just a little too burnt... 

This is a fairly unique beer in that it is very estery and aromatic. The honey gives it a perfume-like, strong taste. It is fairly high gravity for a porter, but it makes a wonderful Christmas beer. 

This is a very strong and spicy beer. I can taste the ethanol—perhaps this beer should be characterized as an Imperial Porter due to its high alcohol content. The level of spices is noticeable, but not overpowering. 

This recipe allowed us to make two beers in one brewing. You may want to boost the finishing hops for the porter. They were a little disappointing at this level. Perhaps use a British hop in order to accomplish this. I used Hallertauer to avoid any clash between German and English Hops. Each beer has a nice chocolate note. Again, porter can use more hop character. It is nicely balanced between body and bitterness. You may want to cut the dextrin malt down to lower the terminal gravity somewhat. For the doppelbock, you may want to re-pitch with fresh yeast when you transfer it to Hie secondary fermenter. 

J. G. Williams, M. Holmes, and D. G. Porter, Titration of Spoilt Beer Samples by Flow Injection Analysis. J. Autom. Chem., 4 (1982) 176. 

I. —Those prepared by the fermentation of malted grain—beers, ales, and porters. 

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