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1859 Porter – Seasonal Ale Blog

Harveys Porter is brewed from Henry Harvey’s recipe dating from 1859. It contains Pale Ale Malt, Crystal Malt, Black Malt, locally grown hops and our own spring water and yeast.

It pairs extremely well with seafood and won “Ultimate Pizza Beer” at the Beauty Of Hops English Ale Awards in 1999.

Edmund Jenner discusses the history of the brew in this month’s Seasonal Ale Blog, and The Hearth explore the pairing of Pizza and Porter below.

The Odd Couple – Porter & Pizza Blog (by Michael Hanson, The Hearth)

They make an unlikely couple – Pizza, the classic Italian street food, and the humble British Porter. But work they do. With aplomb.

Lazy thinking jumps to the conclusion that what is required when eating pizza is a lager style beer. But this does little but flush the food down, or quench the thirst. It doesn’t heighten the experience. Experience where each partner adds to and compliments the other – and in doing so delivers a food and drink encounter where the sum of the parts are greater than the individual elements. Good as they are.

For the complexity and richness of flavour at work in even the simple Margherita requires a collaborator of equal depth, equal flavour. A necessity a light and fluffy lager-beer doesn’t fulfill. However, Harveys’ bottle conditioned 1859 Porter has these qualities in spades – with it’s rich through-line of malt and chocolate flavours. But it is the deep and clear smokey edge that lifts the combination out of the ordinary, and marks the pairing for greatness.

It’s an unexpected, yet satisfying, adventure that is even more evident when matched with seafood pizzas.

6 thoughts on “1859 Porter – Seasonal Ale Blog

  1. Excellent. Most interesting with a wonderful picture of the Brewery Wharf. Thank you.
    I worked in ‘The Counting House’ from 1961 until 1969 and still spread the ‘Harvey’ gospel whenever I can. I visit from Canterbury at least 4 times a year to stock up. Keep up the good work. Your On-line service and information is first class.

    1. Hi Bernard, thank you for taking the time to comment on this post.

      Kind regards,

  2. I love dark ales/beers – Why are they so rare to find in southern pubs ?

    (Even worse – one can get some strange ‘looks’ from staff when asking the question…..!!

    1. Hi Brian, I feel your pain. Thankfully we have a few dark ales here at Harveys. However, there does appear to be an increasing appetite for hoppy blonde ales.

      Kind regards,

    2. My take on the question of the lack of dark/brown ales in pubs goes to the heart of the resurgence of British beer industry. It was a question of developing an alternative to combat the perception of… 1) Bitter being the an ‘old man’s drink’ …2) The younger drinker’s lack of palate education in the taste of British hop ales …3) The success of the introduction of lager….4) The counteracting to lager by mass production of bitter by a few giant conglomerates that sacrificed quality and taste.

      The section of the UK beer industry that cared about their product had to reinvent itself. From the tenacity and imagination of established breweries like Harveys, micro brewers, combined with the activities of support organisations such as CAMRA clawed back ground lost to it’s lager nemesis.

      However, the need to provide a visual and taste choice to lager meant the development of what is now called ‘blonde beers’ was needed as a lighter pint that provided a subtle introduction to the world of bitter…. and of course that required an emphasis on providing that at the pumps behind the bars.

      Just a thought :o)

  3. So lucky living within easy walking distance of The Garland in Redhill – always a good selection of dark beers on, including the unexpectedly fabulous Mild.

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