“Let no man thirst
for good beer." -- Sam Adams
Well it's been a few (really loooong) weeks since we brewed the Obama Honey Porter, and we finally got a taste. This is what we should expect:
Brown porter,
originating in England, evolved from a blend of beers or gyles known as
"Entire". A precursor to stout. Said to have been favored by porters
and other physical laborers.
It differs from a
robust porter in that it usually has softer, sweeter and more caramel flavors,
lower gravities, and usually less alcohol. More substance and roast than a
brown ale. Higher in gravity than a dark mild. Some versions are fermented with
lager yeast, balance trend toward malt more than hops. Usually has an
"English" character.
In terms of aroma;
malt aroma with mild roastiness should be evident, and may have a chocolaty
quality. May also show some non-roasted malt character in support; hop aroma
should be from moderate to non as well as the fruity esters.
In appearance, it
should be light brown to dark brown, often with ruby highlights when held up to
light. Good clarity, although may approach being opaque. Moderate off-white to
light tan head with good to fair retention
As for flavor, malt
flavor includes a mild to moderate roastiness, frequently with a chocolate
character, and often a significant caramel, nutty and/or toffee character. May
have other secondary flavors such as coffee, licorice, biscuit or toast in
support. Should not have a significant black malt character (acrid, burnt or
harsh roasted flavors), although small amounts may contribute a bitter
chocolate complexity.
So this is how a
brown porter should look like "by the book", the version we brew is the recipe for the Obama Honey Porter (courtesy of
"La Bodega de Chema"); if you review the recipe, we use a small
amount of hops for aroma (Hallertau Tradition) and added Perle at the beginning to achieve the bitterness expected.
Here is our review:
It's heavenly!!!. We talk about the our thought in the video, but it's in Spanish, so here is the short version:
We nailed the basic properties of a porter, a rich dark brown color with reddish tones when held up to the light with a very fine head that dissipates quickly and has a lovely creamy, not white, color.
Yum! Very smooth with a lovely full body. The honey flavor is quite apparent about mid-tongue and gives way to gentle lingering bitterness at the very back of the throat.
As we tasted this we felt that for our tastes perhaps a bit more bitterness to offset the honey notes might be in order for a future brew.
This beer really begs to be nursed along gently and with a 6.8% alcohol content it's just as well. The upside to taking it easy is that this baby really improves as it warms. The distinct sweet-then-bitter notes begin to blend together as it reaches cellar temperature and it takes on a far more balanced aspect.
Here's us reviewing it in Spanish.*
(Para los amigos que no 'spiqui di inglis' el video es en español.)
*We are really considering more appropriate attire for reviews. Jacket and tie with shorts and boots--what do you think?
Soon to come:
- Dos Amigos' Spicy Pumpkin Ale bottle process
- Dos Amigos' Spicy Pumpkin Ale Review
- Dos Amigos' Jimena Strawberry Ale
Thanks.
Late addition... 2 happy volunteers that tasted our brew!!!
Meizel Leiva
