Porter either ushered in -- or was the product of -- a period in early 1700s England when consumer tastes and preferences changed. Those tastes moved away from the astringent harshness of the brown and black malts in young, “mild” (freshly brewed) beer and the sour and staleness of aged beer – both of which had essentially been the only choices for centuries – toward a more balanced, middle ground of flavor.
At its height from the mid-1700s to mid-1800s, porter production in England began to decline in the 1870s, and nearly ceased by the early 1940s. Though once on the verge of extinction, porter has had a tremendous influence on brewing and the type of beer consumed in many countries throughout the Old and New Worlds. In fact, porter eventually spawned the style known as Stout.
Whether you’ve not yet experienced beers with rich, dark roasty character, or you skipped various types of Porter beer and headed directly to the massive Imperial Stouts of the world, Porter deserves exploration. Classic English Porters, as well as their variants Baltic Porter and American Porter, are a great place to start.
APPEARANCE
Color: Dark-copper to dark brown (virtually black)
Clarity: Generally clear, with some very dark versions opaque
Head: Off-white to tan and generally lasting
AROMA AND TASTE
Malts: Include caramel, chocolaty, toffee, toasty, nutty, coffee, dark fruit and mild to assertive roasty character
Hops: Generally mild, although some American examples can be more assertive
Yeast: Generally neutral, though moderate fruity esters may be present
MOUTH-FEEL
Consistency: Smooth, while more roasty versions may have some astringency
Carbonation: Ranges across examples from delicate to prickly
Body: Medium to full
Finish: Long; dry in some versions