All About Beer Magazine - Volume 34, Issue 3July 1, 2013
This porter is brewed with a combination of eight malts, including four distinct specialty malts (Victory, chocolate, rye and midnight wheat), and Nugget and Cascade hops.
AVAILABLE: FL, MD, VA, DC
A deep, billowing collar of foam leads to a jet-black body with all things black on the aroma: espresso coffee, chocolate and treacle, along with roasted grain and spicy hops. Bitter, spicy hops build in the mouth, with continuing contributions from coffee and chocolate, while the malt note becomes rich and creamy. The long finish has velvety smooth malt, spicy hops and a solid underpinning of espresso and dark chocolate.
- Roger Protz
I wonder who Gaspar is; that’s quite a stare he has. His porter barely raises any foam at all, despite a robust pour. The beer smells like a coffee-flavored chocolate from a Whitman’s Sampler, topped with a little bit of smoky soy sauce. The roast combines with some fruity hop notes. On the palate it’s sweet at first, then slightly sour, an acid-tinged approach that teeters at the edge but holds on. It gets a grip in the finish and goes out clean. Very 19th-century old-school porter, and a good match for well-charred aged beef.
- Garrett Oliver
Author of Complete Guide to World Beer and 300 Beers to Try Before You Die. Respected beer authority and editor of the CAMRA Good Beer Guide and www.protzonbeer.co.uk.
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of The Oxford Companion to Beer, the author of The Brewmaster’s Table, and a veteran host of more than 800 beer dinners in 15 countries.