Cookie Jar Porter
Brooklyn Brewery in New York City, New York, United States 🇺🇸
Porter Regular Out of Production|
Score
7.02
|
|
Last winter, while the Brooklyn brewing team sat around a peat fire drinking some inspirational drinks, brewer Tom Price mentioned that his friend’s bakery made some very fine oatmeal cookies. Before long, we were all talking about oatmeal cookies and how good they are with beer. Pretty soon we’d somehow decided that the cookies should actually become a beer. Funny, the things people come up with while drinking in front of a good fire.
Of course, oatmeal in beer isn’t a new idea. For centuries brewers have added oats to the mash, giving the resulting beers – usually stouts – silky smooth textures. But how best to create the flavors we had in mind? Out in Jersey City (NYC’s 6th borough), Tom’s friends at Feed Your Soul Bakery make some of the tastiest oatmeal cookies we’ve ever had. After talking to the bakers (and eating a lot of cookies), we brewed a beer from floor-malted barley malt, golden oats, raisins, brown sugar, honey, vanilla beans and a subtle dash of spice.
Brooklyn Cookie Jar Porter brings all these flavors together with light chocolate, coffee and caramel flavors to create a beer that will warm up the coldest nights, even if you don’t have a peat fire. It’s very nice by itself, but perhaps even better with roasted pork, barbecue, or traditional Mexican mole dishes. Or, of course, some oatmeal cookies and ice cream.
Of course, oatmeal in beer isn’t a new idea. For centuries brewers have added oats to the mash, giving the resulting beers – usually stouts – silky smooth textures. But how best to create the flavors we had in mind? Out in Jersey City (NYC’s 6th borough), Tom’s friends at Feed Your Soul Bakery make some of the tastiest oatmeal cookies we’ve ever had. After talking to the bakers (and eating a lot of cookies), we brewed a beer from floor-malted barley malt, golden oats, raisins, brown sugar, honey, vanilla beans and a subtle dash of spice.
Brooklyn Cookie Jar Porter brings all these flavors together with light chocolate, coffee and caramel flavors to create a beer that will warm up the coldest nights, even if you don’t have a peat fire. It’s very nice by itself, but perhaps even better with roasted pork, barbecue, or traditional Mexican mole dishes. Or, of course, some oatmeal cookies and ice cream.
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6.6/10
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Appearance 6
Aroma 6
Flavor 7
Texture 8
Overall 6.5
On tap at Churchkey in DC. Pours a translucent dark brown with a mahogany tinge with very little beige head. Aroma is mild, some sweetness, some dark fruit, a little booze. The flavor is very nice, the raisins come through nicely, some spice, a distinct maltiness, light sweetness. Finish is a little hot with a burnt toast kick. Could have used a nice nose to go with the flavor. A delicate chocolate flavor came out as it warmed up as well.
Tried
from Draft
on 08 Feb 2010
at 18:08
6.3/10
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Appearance 6
Aroma 6
Flavor 7
Texture 6
Overall 6
Tap at Max’s in Baltimore, courtesy of Rob - than you sir! Thin maroon color with an edge head and no lacing. Aroma of milk chocolate and vanilla. Flavor starts with caramel, progresses to malt balls and cocoa with a scotch finish. Interesting.
Tried
from Draft
on 02 Feb 2010
at 07:49