bruin met volle kraag, oogt zwart. aroma va caramel, laurier, smaken zijn licht, lichtzuur, dun/waterig, hout, natte bladeren, mout, laurier, geroosterde mout, aards, kruiden, zwakke body, lage co2, koffie, droog, --- Beer merged from original tick of Guinness Dublin Porter on 18 May 2018 at 09:45 - Score: 6

50 cl. botle @ home, bought @ Albert Heijn Culemborg. Dark brown with a thin off-white head. Faint aroma of roasted malts. Taste is likewise, with some added caramel. Body is quite thin but that is normal with these kinds of low ABV beers. Not bad but not interesting either.

Clear dark reddish brown colour, white head. Aroma of roasted malts, milk chocolate, light coffee note. Light sweet malty flavour, roasted malts. Bit thin, but then that could be expected for 3.8% abv. Finish caramel. Quite decent, actually.
(from 50cL bottle @ home)

Bottle from an Albert Heijn supermarket. One of the two new recreations of historic Guinness porter recipes, something any beer afficionado will have read about at some point - making me very curious of how a late 18th-century porter would have tasted like, but given the industrial character of the brewery, I do not have great expectations. And who is to know what porter tasted like in those days anyway... Thick, creamy and even a bit frothy, pale greyish beige, lacing, moussy head over a clear, very dark burgundy coloured beer with ruby hue, blackish but still translucent all the way. Aroma of sourish sweat and some iron at first glance combined with the typical ’cooked’ smell of pasteurisation, after which more inviting odours appear: bitter chocolate, dried nettles, dry earth, walnut, coffee grounds, fig, fried oyster mushroom, toasted brown bread, green olive, old black pepper, sorrel. ’Dull’ sourish onset, a hint of balsamic vinegar and blackberry, vaguely sweetish touch of fig and red apple, soft carbo, smooth and inevitably thinnish mouthfeel achieved by a gentle, slick, very nutty and grainy maltiness with ongoing grain sourishness, toasted in the end and unmistakably (very) metallic, with leafy, herbal hop bitterness added in the finish, drying the back of the mouth in combination with the initial sourness which keeps persisting, and adding faint floral sensations retronasally. Most beers must have been sourish in those days due to ’mixed’ fermentation and this one attempts to convey that, but in a somewhat dull, artificial, industrial manner. My expectations proved right: this is not a historical beer in the true sense of the word, inasmuch as such a thing can even exist in the first place, but an industrial interpretation of an old recipe at best - in fact, this tastes more like a bottom-fermented Schwarzbier than like a true porter so frankly, this does seem very lager-like to me. Interesting alright, but from a purely conceptual (or should I say ’marketing’) point of view: I expected something way more ’natural’. Hopefully that West Indies version will be better.

How: Bottle.
Where: SBWF 2015.
Appearance: Black colour with a beige head.
Aroma: Roasted malt, caramel, vanilla, chocolate.
Body: Medium body and carbonation.
Flavour: Roasted malt, caramel, chocolate, some coffee, liquorice.

Dark brown to black colored, strong beige creamy head. Aroma is of caramel, some chocolate and roasted malt with roasted acidity. Taste is some caramel, chocolate, stale chocolate, roasted malt and accompanying acidity which is too strong, bit bready. Light bodied, quite thin and empty, soft+ carbonation.