Porter beer's name refers to the London dock-workers drinking thick, brown beer to retrieve their energy and relax after a long day of work. Darker malts like munich and crystal give the Porter's sweet, rich taste while black malt is responsible for the velvety dark colour. It's traditionally made with upper fermentation just as the original Porter beers from London. The name 'cingulus' originates from the roman legionary's unique military equipment worn as a belt and also the black belt of the piarist monks.

With its mild coffee and chocolate flavour and scent this dark porter captivates your senses immediately. The flavour is dominated by the contrast of the malt's sweetness and the hops' and roasted coffee's bitterness. Cingulus Porter's smooth and creamy foam evokes the taste of it's classic english predecessors. It perfectly accompanies courses with beef or sweet flavours. During winter it can be the perfect base for mulled beer spiced up with chocolate, cinnamon and cream - no lady can resist it!