Bourbon Porter
Iron Hill Newark in Newark, Delaware, United States 🇺🇸
Porter Regular Out of Production|
Score
6.80
|
|
Our award-winning Pig Iron Porter aged for three months in bourbon barrels. Dark and roasty featuring the flavors of coffee, toffee and chocolate with the aroma of bourbon and vanilla.
Sign up to add a tick or review
7/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 8
Draft nitro @ the brewpub. Pours a black color with a small tan head. Has a roasted malty bourbon and vanilla aroma with chocolate hints. Roasted malty chocolate and bourbon flavor with hints of vanilla. Has a roasted malty bourbon and vanilla finish.
Tried
from Draft
on 14 Jul 2011
at 07:12
6.6/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 6.5
A deep dark brown porter with a thick brown head. In aroma, a pleasant subdued bourbon barrel, light coffee and fusel. In mouth, a smooth tobacco like chocolate, with wood extract, vanilla, some astringence, a tad harsh. On tap at Lancaster location, April 8th, 2011.
Tried
from Draft
on 28 Apr 2011
at 17:49
7.5/10
—
Appearance 6
Aroma 7
Flavor 8
Texture 8
Overall 8
RBWG’10 cheers to Tpd975. pours cloudy dark brown, thin tan head. Aroma, strong roasted nose, caramel malts and chocolate Flavors, load of caramel, butterscotch palate, finish is light but the BB palate is outstanding.
Tried
on 18 Mar 2010
at 16:52
6.5/10
—
Appearance 6
Aroma 7
Flavor 6
Texture 6
Overall 7
750mL bottle shared by Egajdzis at BCTC ’06, fresh out of the barrels, apparently.
Fizzy but somewhat lasting tan head is initially one-finger high and does manage to provide some lacing at the top of the glass. Recedes fairly quickly to partial cover. Body is a dark brown/coal with deep mahogany notes and a glowing ruby-peach tone on the edges in the light. Not the most hazy of beers, but certainly still a low clarity.
The nose has an odd mix of vinous notes from the barrel that slowly smooth out in to chocolate and vanilla bourbon notes (though I think the chocolate is coming from the malt actually). Certainly not overdone in the nose, the wood definitely being prevalent, but it is by no means a boozy, sharp, raucous aroma. An argument did arise (spurred by me) as to whether it was too barrel-influenced, my opinion being that though the bourbon was not overdone, the wood tannins still dominated the aroma a bit too much. Anyways, I guess I have a very high sensitivity to any barrel character that plays a major role in a beer. I did get some chewy chocolate-toffee notes, and a definite sweet malt feel, but it just seemed a bit drowned out by the barrel.
Dry barley notes, lightly roasty and vinous sit poignantly on the tip of the tongue, as the liquid slowly seeps in to the mouth, ushered on by light carbonation, creating a very wet feeling. Gooey chocolate peppered by wood tannins and drying vanilla notes all come to somewhat of a balance, but there is a high amount of ester/phenol activity throughout, keeping things dry and at the same time, very fruity. The combo of the fruitiness with the vinousness and then dry finish pushes this one a little out of sync with what I would like to see in a barrel-aged porter. While the body isnt watery, per se, I could stand a bit more to sink your teeth in to. But you can’t deny the chocolate malt and great level of base malt extraction. And you could tell the filtration was low, so it’s hard to be too critical. Certainly a well-done beer, I guess I’d just like them to ease off on the barrel a bit more. Alcohol combines with esters lightly on the finish, but is otherwise not a factor. A moderately bready, dry yeast character is quite noticeable as well and adds a fresh depth to the flavor.
Fizzy but somewhat lasting tan head is initially one-finger high and does manage to provide some lacing at the top of the glass. Recedes fairly quickly to partial cover. Body is a dark brown/coal with deep mahogany notes and a glowing ruby-peach tone on the edges in the light. Not the most hazy of beers, but certainly still a low clarity.
The nose has an odd mix of vinous notes from the barrel that slowly smooth out in to chocolate and vanilla bourbon notes (though I think the chocolate is coming from the malt actually). Certainly not overdone in the nose, the wood definitely being prevalent, but it is by no means a boozy, sharp, raucous aroma. An argument did arise (spurred by me) as to whether it was too barrel-influenced, my opinion being that though the bourbon was not overdone, the wood tannins still dominated the aroma a bit too much. Anyways, I guess I have a very high sensitivity to any barrel character that plays a major role in a beer. I did get some chewy chocolate-toffee notes, and a definite sweet malt feel, but it just seemed a bit drowned out by the barrel.
Dry barley notes, lightly roasty and vinous sit poignantly on the tip of the tongue, as the liquid slowly seeps in to the mouth, ushered on by light carbonation, creating a very wet feeling. Gooey chocolate peppered by wood tannins and drying vanilla notes all come to somewhat of a balance, but there is a high amount of ester/phenol activity throughout, keeping things dry and at the same time, very fruity. The combo of the fruitiness with the vinousness and then dry finish pushes this one a little out of sync with what I would like to see in a barrel-aged porter. While the body isnt watery, per se, I could stand a bit more to sink your teeth in to. But you can’t deny the chocolate malt and great level of base malt extraction. And you could tell the filtration was low, so it’s hard to be too critical. Certainly a well-done beer, I guess I’d just like them to ease off on the barrel a bit more. Alcohol combines with esters lightly on the finish, but is otherwise not a factor. A moderately bready, dry yeast character is quite noticeable as well and adds a fresh depth to the flavor.
Tried
from Bottle
on 21 Jul 2006
at 09:38