A complex, dark and full-bodied beer with prominent roasted malts, reminiscent of date sugars, and a restrained fruitiness.
WBA 2019: UK Winner | BBI 2019: Silver | 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.
Porter food pairings: Portobello Mushroom Burger, Steak & Ale Pie, Stilton Cheese
This beer has big savoury flavours of coffee, soya sauce and licorice. The food choice needs to have big flavours too. With each of the food choices the dense texture is important too and they each need a beer that has oomph. Porter certainly has that!
Jane Peyton: Award winning writer, alcoholic drinks expert, public speaker, and UK's first 'pommelier'