Tag: Porter

A Journey Through the Past: London Brews Porter Again Feature by

While it once represented up to three-quarters of the beer drunk in London, Porter’s popularity took a big hit after WWII. Today, enterprising brewers with a passion for the style and its history are rescuing this dark ale from obscurity.

A Pint for Mom: Homebrew Porter Designed for Nursing Mothers BYOB by

This 2.4 percent ABV Porter is packed with nutritious—and tasty—ingredients like flaxseed and figs intended to help boost a new mom’s milk supply.

The Chocolatte Cordial, a Dessert Beer Cocktail with Bourbon, Amaretto, and Porter Kindred Spirits by

A bourbon base combines with two decadent liqueurs and a roasty Chocolate Porter in a sweetly balanced, yet indulgent, beer cocktail.

Cornish Pasty: A Portable, Savory Hand Pie Cooking with Beer by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

Funky Buddha Brewery’s Barrel-Aged Last Buffalo In The Park Beer Reviews by

An Imperial take on Funky Buddha’s Last Snow, a Porter that’s brewed with coconut and coffee, Last Buffalo has a warming alcohol hitting 11.5 percent alcohol by volume and a lush, full-bodied mouthfeel you’d find in a souped-up adult coffee drink.

Can You Taste the Music? Breweries and Bands Collaborate on Beers Inspired by Song Feature by

As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.

Umami Rice with Brown Ale Cooking with Beer by

Brown Ale combines with mushrooms, miso, and Chinese-style sausage to add depth and umami flavors to a simple fried rice dish.

A Flavorful History, Served by the Glass: The Enduring Appeal of Mole Beer Feature by

Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.

Fall Pasta: Brown Ale and Duck Ragú with Barley Cavatelli Cooking with Beer by

An infusion of malty Nut Brown Ale or Bock brings depth of flavor to a comforting dish of duck ragú over cavatelli pasta.

The Rise and Fall of Beer Houses History by the Glass by

England’s attempt to create a free market in beer led to an explosion of small, beer-only pubs—and the beginning of the end for Porter.

Chipotle Shrimp Pizza: 3 Pairings Table Mates by

At Craft 64 in Scottsdale, Ariz., co-owner Josh Ivey pairs a brick oven-roasted pizza with three brews from the Grand Canyon State.

Dark Mild History by the Glass by

The history of Mild stretches back several hundred years, but why and when a dark version emerged has long been a mystery for beer historians.

Adulterating Germans History by the Glass by

Despite the strict rules of the Reinheitsgebot, in the mid-1800s, Germans were no less prone to tampering with beer than the British.

German Porter: Part Two History by the Glass by

In Cold War-era East Germany, Porter brewing included a surprising step: the addition of Brettanomyces during secondary fermentation.

German Porter: Part One History by the Glass by

There’s an unbroken history of Porter brewing in Germany going back around 200 years. Porter was the first style to be a huge international hit and was brewed all over the world.

5 Sources of Inspiration for Alaskan Smoked Porter 6 Degrees of Fermentation by

Alaskan Brewing Co. co-founder Geoff Larson talks about the drinks (and other things) that inspired one of the most award-winning and sought-after beers in recent history: Alaskan Smoked Porter.

Ghost Pigeon Porter by New England Brewing Label Approval by

Though straightforward, the Ghost Pigeon Porter label’s humor lies in the details. Take the eyes—too small or large, and they weren’t funny.

Summer Salads with Beer Dressings Cooking with Beer by

With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.

Chinese Hot Pot with Beer Broth Cooking with Beer by

In Chinese-style hot pot (similar to Japanese shabu shabu or Mongolian hot pot) piping hot broth in a communal cooking vessel is used to cook vegetables, meats and seafood with the goal of sharing ideas and flavors with friends and family around the table.

The Handbook of Stouts and Porters: The Ultimate, Complete and Definitive Guide Shelf Talker by

Why we’re reading The Handbook of Stouts and Porters: The Ultimate, Complete and Definitive Guide.

Alphabet Soup History by the Glass by

I’m sure you’ve all heard of IPA, but what about KK, SS and AK? British brewers once loved to string together beer names from a few letters. But what on earth do they all mean?

Hoare and Co. History by the Glass by

When it closed in 1934, Hoare and Co. was one of the oldest businesses in London, dating back to Tudor times. Today, the site is home to a block of apartments, and not a trace of the brewery remains. Will the Hoare name ever return?

Transforming Vietnamese Pho with Dark Ale Cooking with Beer by

Mixing dark ale into Pho, a traditional Vietnamese soup made with beef broth and rice noodles, adds more complexity and rounds out the flavors.

Table Beer History by the Glass by

In the 18th century, there were three tax classes in England (in descending order of strength): Strong, Table and Small. The definition of these classes was very simple, as it was based on the wholesale price.