Entire Butt PorterSeptember 1, 2000 Shrewsbury, England
Salopian Brewing Co,
Imported by: Shelton Brothers
Available: CA, CO, CT, DC, IL, IN, IO, KY, MA, MD, MI, MN, NC, NJ, OH, OR, PA, VA, WA, WI
Salopian’s Entire Butt is an attempt to recreate a historical porter, which originally was blended from three different ales. When an ingenious brewer combined elements of all three in one beer, the term “entire butt” ― meaning essentially “the whole barrel―was coined for the new beverage.
Color: (112 EBC)
Original gravity: 1050
This is one of my most memorable porters—very rich tasting, quite roasty, and thirst-quenchingly dry. The head is one spectacular example of good brewing technique—blond, beautiful, and it SOUNDS good: thick and slow clicking, well worth listening to. Don't miss that part of it, please. Despite all that, the beer is somewhat of an oxymoron-ish brew if ever there was one. Strong and roasty, yet smooth, refreshing and mellow; assertive, yet gracious. Words fail me, but this is clearly one fine brew.
- Fred Eckhardt
The beer pours deep reddish brown, disappearing into inky blackness. The tan head is rocky and substantial. The aroma is wonderful—chocolate, good coffee, brown sugar, a touch of molasses. On the palate, the English gift for subtlety is on full display. The bitterness is restrained, allowing the dry silkiness of the malt to play through, redeeming, if lightly, the promise of the aroma. The finish is dry and clean, with the roast lingering and virtually begging for another sip. I’m keen to oblige. The beer is quite light but full of flavor. The roast is prominent but doesn’t bite; otherwise, it resembles a good Irish stout. A few pints would go down very well indeed.
- Garrett Oliver
Rocky head. Cerise to black color. Soft, chocolaty, cherryish aroma. Smooth-textured body. Initial notes of mocha and bitter chocolate. Develops chocolate-toffee flavors. Very complex maltiness. Cedary, very dry finish. Huge flavors in relationship to the modest gravity and alcohol content (4.8 abv). The label mentions 14 malts, which may seem excessive, but the original “entire” probably had a complex grist, being a blend of three styles. It was the precursor to porter.
- Michael Jackson
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer Style and Saké.
Internationally recognized brewer and expert on traditional beer, Garrett Oliver is the brewmaster of the Brooklyn Brewery and the author of The Brewmaster's Table.
Author of Ultimate Beer, the Simon & Schuster Guide to Beer and numerous other works on drinks, Jackson has created legions of converts to fine beer.