P66 Porter
Brouwbar in Ghent, East Flanders, Belgium 🇧🇪
Porter Regular|
Score
6.87
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tderoeck (22711) reviewed P66 Porter from Brouwbar 4 years ago
Appearance - 6 | Aroma - 8 | Flavor - 8 | Texture - 6 | Overall - 7.5
18/IX/21 - on tap @ Brouwbar (Gent), BB: n/a (2021-1104)
Clear dark brown to black beer, small creamy white head, unstable, non adhesive. Aroma: very real, good roast, some coffee, malty, cow fodder. MF: ok carbon, medium to light body. Taste: soft roast, little bitter, some caramel, hoppy, bit resinous, bitter hops, very nice, more like a black IPA than a porter though. Aftertaste: pretty bitter, malty, caramel touch, soft acidity, cocoa powder, nice stuff, little dry, some chocolate, pretty nice beer!
nathanvc (6963) reviewed P66 Porter from Brouwbar 4 years ago
Appearance - 8 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 7
12 August 2021. At Brouwbar. Cheers to Maarten! Hazy black, small, foamy, beige head. Aroma of blue plum, raisin, blueberry, toast, jam, coffee nib, walnut, chocolate powder. Taste has sweet-sourish blue plum, fig, raisin, brambleberry; soft toasty malt body with a nutty edge, some toast & coffee bitterness. Herbal hoppy finish, tart fruity, earthy coffe and vague chocolate. Medium body, slick texture, soft carbonation. Indeed not entirely the intended result but still enjoyable in its own right.
Alengrin (11609) reviewed P66 Porter from Brouwbar 4 years ago
Appearance - 6 | Aroma - 7 | Flavor - 8 | Texture - 6 | Overall - 6.5
New Brouwbar beer (at the end of July), a remake of one of their first recipes - glad porter came back, albeit in altered form. Medium thick, stable, quite creamy, pale yellowish-beige head on a deep chocolate brown robe, almost black but still with burgundy hue. Aroma of toffee, damp autumn leaves, blueberries, moldy hazelnuts, unsugared yoghurt, hard caramel, rainwater, Ersatz chocolate, brambleberries. Fruity onset in a 'dark' kind of way, prunes and blackberry, elderberry perhaps, medium carbonated with a smooth, slick mouthfeel, remaining low in sweetness but with noticeable lactic-sour undertone; this tart edge continues alongside a hard-nutty, brown bread crust- and chicory-like dark maltiness with a sweetish caramel and biscuit aspect in its core. Herbal, earthy aspects in the finish, as in damp forest floor, moldy hazelnut and that sour milk or yoghurt tartness accentuating it. May be a tad infected, with a slight 'dirtiness' in the end, but seen from a historical perspective, one should not be too skeptical about this: porters were often consumed soured in the 19th century, in varying blends of young and older beer, so a sour streak is as natural to this genre as coriander is to Gose. I do not mind it, in any case, and will probably have this one again during my next Brouwbar visit.