Porter - Robust Porter

BJCP 15-A

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, may 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 on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none

MOUTH FEEL

Medium to medium-full bodied. Low to moderate carbonation

OVERALL

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

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.

COMMENTS

Although a rather variable style, it may be distinguished from closely-related Stout as lacking the Stout's roasted barley character

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.

COMMERCIAL EXAMPLES

Sierra Nevada Porter, Anchor Porter, Great Lakes Edmund Fitzgerald Porter

VITAL

OG: 1.050- 1.065 IBUs: 25-45 FG: 1.012-1.016 SRM: 30+ ABV: 4.8-6.0%