Brewed to Henry Harvey’s Porter recipe of 1859. Pale, crystal and black malts combine with a generous hop grist of Fuggles and Goldings. Full and rounded with roasted malts to the fore. It is conditioned in cask for four weeks before being released from the brewery cellars.
Harvey’s Porter was first in its class and overall runner-up at the 1995 GBBF at Olympia. In 1999 it was chosen as the ‘Ultimate Pizza Beer’ in the Beauty of Hops awards
Harvey’s Porter was first in its class and overall runner-up at the 1995 GBBF at Olympia. In 1999 it was chosen as the ‘Ultimate Pizza Beer’ in the Beauty of Hops awards
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5.2/10
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Appearance 10
Aroma 6
Flavor 4
Texture 4
Overall 4
Appropriately opaque black. Sweetish scent, like an Imperial stout almost. Disappointingly thin and watery, with a slight sweet flavor. As it approached room temp, a caramel-malt flavor became much more developed, but it remained thin and unappetizing. Its drinkable, but I chose not to finish it.
Tried
on 27 May 2000
at 01:04