20A American Porter

Question 1

20A American Porter - Overall Impression

Answer 1

A substantial, malty dark beer with a complex and flavorful dark malt character.

Question 2

20A American Porter - Aroma

Answer 2

Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.

Question 3

20A American Porter - Appearance

Answer 3

Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.

Question 4

20A American Porter - Flavor

Answer 4

Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.

Question 5

20A American Porter - Mouthfeel

Answer 5

Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.

Question 6

20A American Porter - Characteristic Ingredients

Answer 6

May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.

Question 7

20A American Porter - Style Comparison

Answer 7

More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Question 8

20A American Porter - Comments

Answer 8

Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character.

Question 9

20A American Porter - History

Answer 9

A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.

Question 10

20A American Porter - Commerical Examples

Answer 10

Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter

Question 11

20A American Porter - OG

Answer 11

1.050-1.070

Question 12

20A American Porter - FG

Answer 12

1.012-1.018

Question 13

20A American Porter - ABV

Answer 13

4.8-6.5

Question 14

20A American Porter - IBU

Answer 14

25-50

Question 15

20A American Porter - SRM

Answer 15

22-40