This weeks "FEVER FOR THE FLAVOR FRIDAY" is PORTER.
FEVER FOR THE FLAVOR FRIDAY
12B. ROBUST PORTERAroma: 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.