Why shouldn’t they get some love? I loved porters as soon as I had my first sip. Not bitter, not every of them anyway. Anchor and Sierra Nevada Porters were quite good. Been a while. The Founders one was great too.
Thing is, Porters *can* be bitter, but usually in a roasted malt way -- not a hoppy way. A past co-worker once told me she didn't like bitter beer... as she took a swallow from her Bridgeport Brewing IPA. Turns out, it was the roasty bitterness from Stout and Porter she didn't like and never thought twice about hop bitterness.
Smuttynose Robust Porter and Einbecker Dunkel are my two of my most memorable and very drinkable dark beers. Today would be perfect for either....
I was noodling on which beer to pair with DDH King Sue for NBW today, and reading this well written article clinches it: PB Eugene from Revolution. https://www.beeradvocate.com/beer/profile/22072/570397/
Sam Adams Honey Porter introduced me to the style in the late 80s…. Or maybe it was Catamount which made a really nice version as well. Everett from HF has been a treat over the past 10 years when I’ve been able to get it. I had a BA version in Dec at the brewery that was quite enjoyable. I’ve read somewhere that Hill brews the beer in a way that leaves a high finishing gravity w/ significant residual sugars - giving the beer it’s big body and slightly sweet finish. Cheers to Porters!
When people's main introduction to beer is the obvious macro lager offerings...it's hard to convince them that there are some really tasty styles they might really love. Dark beers in general *scare* people. That's until they get the nerve to try one and realize what they are missing.
It's funny, because back in the 70s and 80s this was just about the only introduction to beer I had -- and I knew I wanted something better. In fact, dark beer (imported) was attractive to me because I thought it would be 180° from the macro swill -- and most often was.
I love Porters. If I was in charge of HF they would always have Everett on tap and in cans. I think there is a beer for everyone since the flavor profile goes from sour to sweet to bitter and all kinds of choices in between.
And, of course, Negra Modelo with tacos and sopas from El Cantina Real just a mile from here. Yum......
Saw an article some time back about the founding of Deschutes. They expected men to go for the dark beers, including porter, and the women for pale ales. That was the opposite of what happened. I guess I'm one of the girly men who loves dark beer. Porter, stout, RIS, Baltic Porter, Bock, dunkel, and the sadly disrespected brown ale. Like rgordon, I would go for a Smuttynose Robust Porter, and would add a Smuttynose Old Brown Dog brown ale. Where I live now in the PNW there are good options for the former (including Deschutes!), but not the latter.
Ed Fitz was the beer that officially cemented me as a craft beer person. Can't hate on a good porter. To this day I'll still occasionally sing about "get wrecked on some Edmund Fitzgerald".
Oh for Pete's sake Kelly, why get the second taster? Just order a damn pint then stop off on the way home and get a 6 of Black Butte or Smuttynose
Porters and browns got me into craft along with wheats. They are approachable and have very familiar flavors. Who doesn't like Coffee and chocolate? I love when people tell me they don't like heavy dark beers like Guinness. Budweiser has more body than Guinness!!!
Yeah, it's hilarious when people, for some odd reason, relate it that way...dark beers have a thick body....hmm....there's some innuendo there.
I have explained this to people in the context of a Half & Half: why does the Guinness float on top if is so heavy? They respond like:
Edmund Fitzgerald was the first dark I drank on a consistent basis...loved it then and I still do now...
Yes! All 3 of those. Dang it! Now I gotta go get some! (Porters) SN is difficult to procure where I reside. Cheers!
One of my favorite porters has always been from Sierra Nevada. Very sad that it is no longer available nationwide.
When a foodie decides to stray and write about craft beer you get this kinda crap article. At least glad they mentioned that stouts and porters are fairly interchangeable styles, and they also did a good job explaining the variations (low ABV to pastries), so some props to the writer in that regard. Now Let me go and get my $12 organic cave-aged Mac and cheese from the microwave before it gets cold.
Ah, my three favorite porter or stout ingredients, malt, grains, and oats! Seriously though, I've got a bottle of Pohjala porter left and it's a delicious porter brewed with oats and rye. Great stuff. Also, I've been working hard on a keg of SN porter down at the local watering hole, can't believe that one doesn't move in bottles
I am here because of Saint Arnolds Icon Series: Brown Porter. I had this beer back in 2014 and was like wow, beer can actually have flavor. I also have to credit wine for expanding my palate.
Wine has everything to do with the development of my palate over time. From the astounding flavors of higher alcohol Amador Zinfandel to the great old subtle Sebastiani Zins, one learns nuance and quality in different ways. Big and bold can be really good, but subtle contemplative stuff is always better.
What a life changing article. Thank god, the world now knows, Kelly finally found a style of beer, she can enjoy.
Yeah, Catamount Porter was my jam back in the day as well, also Stovepipe from Otter Creek, so good. I love Porters, but they're few and far between these days. Bought Founders Porter yesterday because of this thread. I might be enjoying one now
Yup, that is true. And being unmalted, it's technically an "adjunct" (using the real definition, not the flavoring ingredeint-lovin' geekery's). And, for that matter, the longest-lived US brewed Porter from Yuengling is brewed with corn grits. Do they still label it Pottsville Porter? It wasn't the only one - at least, pre-Pro another local Pottsville brewery, Rettig, also made one. So did Mt. Carbon, but I've never seen them term it that way.
I'll just quote myself: "I love stouts and porters: regular, barrel aged, smoked, etc! I want to try every porter ever made!"
oh I knew what she meant, just thought it was some ham handed wording. Considering its written for a nonbeer audience, maybe she could have explained what malt is or at least specified "malt, unmalted grain..." . And, of course, aren't oats grains? Just having some fun, I know the article wasn't written for me and I'm glad to see a simpler style like porter getting some love from the wider foodie press. Always appreciate a well made porter
