The soft spring evenings have returned, and baseball season. The Durham Bulls are back in the park, where white-hot lights
Flavoring traditional beer styles is a particular feature of the ever-creative U.S. craft brewing scene. Flavorings used in porters are typically dark berry fruits and coffee, and when skillfully done the effect can be greater than the sum of its parts.
Porter was originally an English, specifically London, dark beer style that was the drink of the masses long before lagers were conceived or modern ales were fashionable. Porters are red-brown to black in color, medium to medium-full bodied, and characterized by a flavor profile that can vary from very subtle dark malts to fully roasted, smoky flavors. Being a centuries-old style, there are differences of opinion with regard to what a “true” porter was actually like and there can be wide variations from one brewer’s interpretation to the next. Roasted malt should provide the flavoring character, rather than roasted barley as is used with stouts. Stronger, darker versions (“robust” porter) and lighter more delicate versions (“brown” porter) are equally valid manifestations of the style. The influence of hops can often be notable in the richer craft brewed examples of the style. Although porter was the drink of the masses in 1700s London, it fell out of favor, and is only now seeing a resurgence, with a few outstanding English examples in production. In the United States, it is enjoying new-found popularity among U.S. craft brewers and many fine U.S. examples are produced.
97 Bourbon County Brand Stout, Goose Island Brewing Co. (IL) 2008. 13% ABV (1/09) Opaque brown black color with a
OB Wit This is a classic witbier recipe, augmented with orange blossom honey. OB honey is ripe with citrus and
How long have you been the head brewer for Duvel? I’ve been with the company for 17 years, and I’ve
Said to be at least 9,000 years old, mead is considered our most ancient intentionally fermented beverage. The uninitiated assume
Though beer styles have evolved relatively recently, all have tangible connections to more ancient brews through ingredients or methods. Brewers
I hesitate to call Jeff Evans a veteran beer writer for fear he points a bony finger at the date
A guy walks into a bar and asks for a beer. The bartender says, “Anything special?” The guy replies, “What
