This porter attempts to recreate the authentic, historical version of the style, the grandfather of all stouts and the first industrialized beer style in history. Very curious about this. Pours a very dark burgundy colour, transparent and clear at first but hazy with deposit, ruby hue, under a persistently lacing, stable, pale yellowish beige, dense head. Aroma of caramel candy, raisins, dried pipe tobacco, molasses, dry sherry, leather, unmistakable hint of liquorice, cookie dough, sweet red wine, crème au beurre, sour cream, cellar dust, smoked cheese, horse sweat (’animalistic’ farmyard, I’m strongly beginning to suspect Brettanomyces at work here), perhaps some brown sugar, earth, suggestions of peated whisky, baked banana and bitter chocolate, very faint hint of cough syrup. Pointy taste, more vivid than expected based on the aroma, with an onset of dried plums, walnuts and blackcurrant, soft carbonation, something umami-like, oily and smooth mouthfeel, dark maltiness with nutty, caramelly and bitter chocolatey characteristics as well as clear wheat sourishness, increasing roasted bitterness in the end but staying subdued and not becoming coffee-like as in a stout, sublty smoky accent (smoked meat) in the end, spicy, herbal and leafy hops in the finish, forming another layer of complexity on top of the lingering toastedly bitterish and caramelly sweetish malts; in all, the finish is bitter, with a long, deep, earthy and leafy hop bitterness; retronasally, a very faint medicinal hint of cough candy seems to get through but a clear, though unadvertized, Brettanomyces effect makes the day, as would indeed have been the case in a 19th-century porter, considering the countless historical resources testifying Brettanomyces clausenii being present in the porters of the day. This is unlike any other porter I had before, it almost feels like a historical beer, but obviously I am unable to judge to which extent this approaches the actual historical porter of the 18th and 19th centuries; if this comes anything close, however, I can easily imagine why it was such a huge success. This is a multi-layered, flawless, interesting beer indeed, which has benefited from having been cellared for a few years. Recommended for those after understanding the porter style - which is hard to distinguish from stouts nowadays in many cases. I’d say this is the perfect introduction to this style.

very dark brown colour with ruby notes, 1 inch of beige head; aroma of coffee, earth, wood notes and some chocolte; taste of coffee, woody notes and some sorness; correct porter

Bottle. Aroma roasted, light dark fruits. Remains quite single-dimensional. Clear dark brown colour. Almost moderately lasting head. Taste is chocolate up front, roasted in a moment. Lightly fruity. Thin bodied. Good.

dark brown, black clear color. off-white head. smells of mushrooms, tobacco and subtle caramell notes. medium body, chocolate, coffee, good bitterness on the tongue.

Bottle. Dark chestnut color with thick beige head. Caramel, dark malt, some fruits in aroma. Taste, sweet caramel malt, burned sugar, red fruits, coffee, chocolate, licorice. Enjoyable beer.

Black colour, beige head. Aroma of chocolate, smoke, tobacco and caramel. Sweet malty flavour, cacao, caramel. Light bitter finish, chocolate, roasted malts.
(from 75cL bottle @ RBBWG III, Gent. Thanks to whoever shared this!)

Velkomstflaske hos Steven, påsken-14: dark ruby og fint beige skum. Nydelig aroma av kaffe, tørkede frukter, litt sjokolade, røstet malt og et delikat streif av honning. Smaken likeledes, lekker med akkurat passe munnfylde til at den også er lettdrikkelig. 4ørr, typeriktig og smaksrik med andre ord. I klasse med Fullers London Porter.

330ml bottle. Coffee, chocolate, dark malts, medium body, fairly thin but quite toasty.. nice Porter.

On tap. Pours black with light white head. Aromas of dark chocolate and dried coffee. Flavors of black coffee, cocoa and roasted barley . Very dry. A tad metallic. Very nice.