Sharp bitter, toasty and surprisingly good. Pours black with good head and lacing. Dark chocolate with a bitter end with some okay booze notes. Hints of caramelized malt. Bottle.

Bottle @ Patio Restaurant, Katowice. Dark brown/black colour. Dark beige foam. Medium carbonation. Roasted malts, dark chocolate, cocoa powder and some caramel. Very well balanced. Very good beer.

500ml bottle. Pours very dark brown with a large head. Aroma is oily, fruity coffee. Taste has subtle roast to start and an oily tar finish. Noticeable alcohol.

Poursa deep black color, topped with an average and quickly settling tan head. Roasted malts, caramel, coffee and some chocolate in the aroma, also some alcohol notes. The taste starts slightly sweet and roasty, caramel notes, followed by some slightly unpleasant alcohol notes. A bit strong but still not bad.

zapach ciemnych słodów, lekko kawowy i popiołowy, raczej słodki. lekko alkoholowy. kolor czarny, pod światło bardzo ciemno brązowy, piana obfita, brązowa, ale niezbyt trwała i ładna. w smaku pełny, słodki, karmelowy, kawowy, palony, czuć lekkie orzechy włoskie. spora goryczka (palono-alkoholowa) bardzo dobrze skontrowana przez słodycz. wyraźnie czuć alkohol, zarówno w smaku jak i w samym odczuciu w ustach. piwo dobre, ale bardzo nieułożone, agresywne

dark brown, moderate head. nose of caramel, licorice, dryed fruit, wine. full bodied. much caramel sweetness in taste. malt & hops nicely blended at finish. pretty good indeed. Even bettter than good

Bottle. A- Licorice, mocha, cocoa, malty, roasty, dark fruits. A- Black color, black liquid, brown head. T- Mocha, black licorice, anise, roasty, coffee, alcohol, dark fruits. P- Full body, thin texture, average carbonation, sharp finish. O- Wow. This beer has balls. Very strong licorice and mocha flavors finished with a sharp alcohol bite. Pretty good and definitely a winter warmer kind of beer.

Classic Baltic porter from Poland, tasted 12-odd years ago but revisiting now in comparison with Okocim Porter Mocno Dojrzale. Darker than the Okocim, near black, with identically the same, moussy, light beige, lacing head. Aroma is a tad less strong, less complex and less sweet than Okocim, laying more emphasis on the roasted bitterness; I get impressions of diluted black coffee and coffee grounds, caramel candy, lots of iron (more so than in Okocim), minerals, warm apple cake, weeds, burnt wood, sweet red wine, liquorice, walnuts, faint hint of cooked spinach (probably the pasteurization effect, but weak enough not to become obnoxious), raisins, toffee, bourbon. Taste is a bit more neutral and notably more dry than the Okocim, too: a lot less candi syrup sweetness though it is still there somewhere in the background, dryishly caramelly and very nutty with a roasted touch, lean and smooth mouthfeel with soft carbonation, basic sourish accent, iron getting through in an almost obnoxious way, finishing dryish and bitterish, with lingering caramelly malt sweetness playing with an earthy, mild roasted bitter touch, ’dull’ leafy hops, lingering metal and a warming, not disturbing alcohol effect, soft and a bit bourbon-like. Less complex and a lot less sweet than the Okocim with a more in-your-face bitterness; way too iron-like, not to say metallic, this is clearly the lesser of the two - though I would still recommend this to anyone interested in getting to know this particular northern and eastern European style. Again, big thanks to Karina and Sabine for giving me the opportunity to compare these two classic Baltic porters!