FEVER FOR THE FLAVOR!

This will be a weekly installment published on friday. Why? Because it sounds good (say it, Fever of the Flavor Friday!) and...I said so! Information taken from the BJCP website.

This weeks "FEVER FOR THE FLAVOR FRIDAY" is PORTER.

FEVER FOR THE FLAVOR FRIDAY

12B. ROBUST PORTER
(from BJCP)

Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none.

Appearance: Dark brown to black color, m ay be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good.

Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending ono grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none.

Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation

Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics.

History: Originating in England, Porter developed as a blend of beers or gyles known as "Entire". A precursor to stout. Said to have been favored by porters and other physical laborers.

Comments: Althouth a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout's roasted barley character.
Ingredients: May contain several malts, prominently dark roasted malts and grains, which often include black malt. Hops are used for bittering, flavor and/or aroma. Water must have significant carbonate hardness. Ale yeast is most common.

Vital Statistics: O.G.: 1.050 - 1.065 IBU's: 25-45 F.G.: 1.012 - 1.016 SRM: 30+ ABV: 4.8 - 6.0%

Commercial Examples: Sierra Nevada Porter, Anchor Porter, Great Lakes Edmund Fitzgerald Porter.