A complex, dark and full-bodied beer with prominent roasted malts, reminiscent of date sugars, and a restrained fruitiness.
IBC 2018: Bronze | IBC 2018: Diploma | World Beer Awards 2016: World's Best Porter | International Beer and Cider Competition 2002: Silver | Beauty of Hops awards 1999: ‘Ultimate Pizza Beer’ | GBBF 1995: 1st in its class and overall runner-up
Pale, crystal and black malts combine with a generous hop grist of Fuggles and Goldings. Full and rounded with roasted malts to the fore. Conditioned in cask for four weeks before being released from the brewery cellars.
Brewed to Henry Harvey’s Porter recipe of 1859. The name 'Porter' is thought to derive from the beers' popularity with street and river porters of the 18th Century.
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.
Featured in our blog by Michael Hanson from The Hearth, in Lewes.