Wednesday, 2 February 2011

Smoke me a porter I'll be back for breakfast!

Smoked Porter 4.8% ABV. I'm not quite sure why the Abbeydale guys squeezed three British Rail porters into a branded sardine tin when this classic ale was originally brewed for the fish porters of Billingsgate Market and their ilk. But it is a Sheffield porter rather than a London porter so maybe that image is more fitting.

Porter is a dark-coloured style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840 (Wikipedia)


There's nothing fishy about the taste of Abbeydale Porter, its smooth and not over-smoked which I personally prefer. Its a dark, deep, complex ale which plays with the taste buds and the imagination. Layered with beech smoked malts, spiced exquisitly, this is a fruity ale with a hint of dundee cake. This ale really does what it says on the tin, delivering a well balanced taste with a sincere smoky aftertaste.

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