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Pain Relievaz Porter - Dogfish Head Brewery

Not Rated.
Pain Relievaz Porter
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BA SCORE
-
no score

2 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 2
Reviews: 1
rAvg: 4.17
pDev: 4.32%
Wants: 1
Gots: 0 | FT: 0
Brewed by:
Dogfish Head Brewery visit their website
Delaware, United States

Style | ABV
American Porter |  7.50% ABV

Availability: Limited (brewed once)

Notes/Commercial Description:
This beer is retired; no longer brewed.

We made a strong porter from Maris Otter, crystal, chocolate, black, Carafa III, biscuit, and wheat malts. We all agreed that we love porters then set out to determine what contributions would best represent the kitchen, front of the house, and distillery and still be complementary to the overall beer.

It was unanimous that bacon best represents the kitchen. To represent that bacon we smoked 30 lbs of malt with Pohutukawa wood from New Zealand. Some front of the house folks love wine so we decided to add Shiraz wine juice during fermentation. To represent the Distillery we used our Jin flavor blend (juniper, orange peel, lemon peel, black peppercorns, coriander, angelica root, cucumbers, and fresh hops from our deck) at the end of the boil. Our Doggie yeast was an obvious choice to ferment the beer. We even held a contest to name the beer!

35 IBU

(Beer added by: NeroFiddled on 12-05-2010)
Beer: Ratings & Reviews
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Ratings: 2 | Reviews: 1 | Display Reviews Only:
Photo of THECPJ
4/5  rDev -4.1%

THECPJ, Nov 23, 2011
Photo of NeroFiddled
4.35/5  rDev +4.3%

A lot of different ingredients went into the production of this "Imperial" porter. Unfortunately, not all of them really come through. However, maybe their presence does make a contribution that just can't be immediately seen.

What drew me to it initially was the use of smoked malt, and there is a hint of smokiness to it, but not much. They used Pohutukawa wood from New Zealand (see following note about Shiraz...) which may or may not have helped. Maybe I was just thinking more of the smokiness you get out of Weyermann's Beechwood smoked malts from Franconia, Germany.

They also used some Shiraz grape juice (or do they mean syrah? because shiraz is the Aussie term... or not...), and it does have a nice bit of fruitiness to it, however, I'm not sure if that's the source. There's also orange peel and lemon peel, so those might be the culprit; or it could be just the yeast. Having said that though, I'm starting to think it might have been the grapes. Or perhaps it was the fresh hops that they added, picked right off of their deck. Maybe not.

In any case, it's a fruity, chocolatey, and solidly bitter porter that's quite drinkable. It is strong, and you will probably feel it, but the alcohol never really makes itself know (it's only 7.5% a.b.v. anyway).

If you have the opportunity, I'd recommend it. It's solid no matter how you look at it. Well done.

NeroFiddled, Dec 05, 2010
Pain Relievaz Porter from Dogfish Head Brewery
- out of 100 based on 2 ratings.