The Brewer

Porter

Porter: The Original Dark Ale

Porter is a dark, substantial style of beer that originated in London in the early 18th century. Named after the street and river porters who were its most enthusiastic fans, it was the first beer style to be brewed on an industrial scale and aged at the brewery.

A Brief History

Before Porter, drinkers would often order “Three Threads”—a blend of three different beers mixed in the glass by the publican.

  • The Innovation: Around 1722, a London brewer named Ralph Harwood created a single beer that mimicked the flavor of these blends. It was originally called “Entire” but later became known as “Porter.”
  • The Global Reach: Porter was heavily exported to the Baltic countries and Russia, where it inspired the creation of the more alcoholic Baltic Porter and Imperial Stout.

Characteristics of Porter

  • Dark Color: Ranges from ruby-tinted brown to near black.
  • Malt Complexity: The heart of a Porter is its roasted malts, which provide flavors of chocolate, caramel, and nuts.
  • Subtle Roast: Unlike Stout, which often has a sharp, acrid coffee-like bitterness from roasted barley, Porter tends to be softer and more chocolatey.

Major Porter Styles

1. English Porter (English Brown Porter)

The direct descendant of the original London ales.

  • Profile: Moderately strong with a soft, medium-light body. It features notes of milk chocolate, toasted nuts, and a hint of English herbal hops.

2. Baltic Porter

A regional adaptation from the Baltic Sea region.

  • Innovation: Often brewed with lager yeast (at lower temperatures), resulting in a smoother, cleaner profile despite its high alcohol content.
  • Profile: Strong (7-9% ABV), dark, and rich with flavors of black cherries, plums, and dark chocolate.

3. American Porter

A craft-beer interpretation of the style.

  • Profile: Usually more aggressive than English versions. It often features a higher hop bitterness and “bold” roasted notes, sometimes leaning close to a Stout but retaining the Porter’s characteristic malt sweetness.

Sensory Profile

  • Appearance: Deep brown to black. It usually forms a tan or light brown head.
  • Aroma: Dominated by roasty notes (coffee, cocoa) and malt sweetness (caramel, toffee).
  • Flavor: A blend of sweetness and roast. It often finishes with a gentle dryness from the roasted grains.
  • Mouthfeel: Medium to medium-full. It should feel smooth and substantial on the palate.

Serving and Glassware

  • Temperature: Best served slightly warmer than a lager, around 10–13°C (50–55°F). This allows the complex malt sugars to open up.
  • Glassware:
    • Nonic Pint: The traditional London pub choice.
    • Tulip: Helps to concentrate the dark fruit and chocolate aromas in stronger versions like Baltic Porter.

Food Pairing

Porter is a dream for “umami” and roasted pairings:

  • Grilled Meats: Pairs perfectly with steak, ribs, or anything from the barbecue.
  • Smoked Food: Smoked salmon or pulled pork harmonize with the roasted malt.
  • Chocolate Desserts: A “classic” pairing with brownies or flourless chocolate cake.
  • Blue Cheese: The sweetness of the beer balances the sharp, salty intensity of Stilton or Gorgonzola.