Colonial Porter
Trap Rock Restaurant & Brewery

Pours a rich coffee-black with a one finger head, which slowly dips to a thin wisp over the beer. Average lacing, on par for the style.

It carries a distinct porter smell with some moderate vanilla bean, raisin, caramel malt, and perhaps some chocolate mousse here and there. It finishes with a lingering scent of hickory, and all of it's there in balance.

Upon sipping, you're greeted with a great smoky sweetness, a dash of medium roast coffee, and a nice dark malt bite towards the finish. Some soft vanilla comes through as well, followed by a perfect amount of dryness in the finish. A smooth and uncomplex mouthfeel greets you, as well.

I'll probably go for one of these when I'm there as long as they're brewing it.

 

 

 

from the brewpub: Back in the Colonial days molasses was used because barley was in short supply. The molasses gives the beer a little sweetness and a nice caramel flavor. The chocolate malt and black malt add chocolate and roasted coffee flavor to the beer. they served it two ways - on tap or hand pump room temp.

I ordered this via the hand pump.

A - pitch black with a nice khaki head.
S - molassas, espresso, bakers chocolate and treacle
T - well balanced blend of roasted coffee, molasses and bakers chocolate.
M - medium full bodied, nicely carbonated velvety smooth
D - served at room temp, this drank fine and tasty.

on a side note, in my group this was ordered cold and it did not shine as well as the room temp. If I was local I would gladly order this again.