Pass the porter!

Happy New Year, beer lovers! After a brief holiday beer intermission, we're returning to the darker side of beer by exploring porter. The evolution of porter is as murky as … porter. Sometime in the early 1700s, new malt roasting techniques combined with changing tastes to bring darker beers to the market. Some say the first non-blended porter was called “Entire butt,” which attempted to create a popular mixture of three other beers, but I…

New England porter: Dark beer for the depths of winter

Welcome to the heart of winter, beer lovers. As part of a continued exploration of the dark, roasted heart of beer, I'm dedicating the next few months to exploring darker styles. This month, we're exploring porter, a dark beer of medium body, moderate alcoholic strength (typically below 6 percent ABV) with prominent flavors of coffee, chocolate and roasted barley. Chock-full of darkly roasted malt, porters don't always play as nicely with food as lighter beers…

Sweet Tooth Stout

When you look at a black, thick stout, you can almost taste the bitter hops and roasted grain through your retinas. But beer has a way of defying our preconceptions, and while most stouts tend to lean towards the bitter end of the spectrum, they don’t have to be bitter! Stout has plenty in common with chocolate in that they're originally both bitter, but the addition of a small quantity of spice or sweetener is…
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