Porter is a dark style of beer that originated in London in the early 18th century. Known for its rich, robust flavor, porter beer is brewed using roasted malt, which gives it a distinctive dark color and a rich and complex flavor profile that includes notes of chocolate, coffee, and caramel.
From its origins in 18th century London to its modern craft variations, porter remains a favorite among beer enthusiasts for its depth and character. Whether enjoyed in its traditional form or through innovative new recipes, porter beer continues to captivate and satisfy palates worldwide.
Contents
History
Porter beer emerged in London around the 1720s, crafted as a blend of three different beers: ale, beer, and strong beer. It quickly became the drink of choice for London’s working class, especially the porters, which is probably how it got its name. Porter’s popularity soared in the 18th and 19th centuries, making it one of the most widely consumed beers in England. Before the 18th century was over, porter had already spread far outside England and was being brewed in places such as North America, Russia, Sweden, and Ireland.
Relationship with stout
Stout was originally the strongest variety of porter and sold as “stout porter”. Later, the name was shortened to just stout. The famous beer we today know as Guiness Extra Stout was originally named “Extra Superior Porter” but got the name “Extra Stout” in 1840.
Brewing process
The brewing process for porter involves using malted barley, hops, water, and yeast. The roasted malt or barley is crucial, imparting the beer’s signature dark color and rich flavors. The process can vary significantly based on the specific style of porter being brewed.
- Malt Preparation: The malted barley is roasted to achieve the desired color and flavor profile.
- Mashing: The roasted malt is mixed with hot water to convert starches into fermentable sugars.
- Boiling: The mixture is boiled, and hops are added for bitterness and aroma.
- Fermentation: The wort is cooled and yeast is added, fermenting the sugars into alcohol.
- Aging: The beer is aged to develop its full flavor before being packaged for distribution.
Characteristics
Appearance
Porter beer ranges from dark brown to black, often featuring a creamy, tan head. Its appearance is one of its defining traits, derived from the roasted malt used in brewing.
Flavor
The flavor of porter beer is complex, offering a mix of roasted malt, chocolate, coffee, and caramel notes. Some variations may include a smoky or nutty taste, enhancing its depth.
Variations
Porter beer comes in several variations, each with its unique twist on the traditional porter flavor:
- Baltic Porter: A stronger version, typically brewed with lager yeast, known for its higher alcohol content and smoother taste.
- Robust Porter: Features more intense roasted malt flavors and higher hop bitterness.
- Brown Porter: Milder and less hoppy, with a smoother finish, focusing more on the malt character.
Porter and the modern craft beer movement
In recent years, porter has seen a resurgence thanks to the craft beer movement. Modern brewers experiment with various ingredients, including vanilla, chili peppers, and different types of wood aging, to create unique porter variations. This experimentation has helped introduce porter to new audiences and markets worldwide.
Food pairings
Porter beer pairs well with a variety of foods due to its rich flavor profile:
- Barbecue: The smoky, robust flavors complement grilled meats and BBQ dishes.
- Cheese: Strong cheeses like blue cheese or sharp cheddar enhance the beer’s complexity.
- Chocolate Desserts: The beer’s chocolate notes pair beautifully with chocolate-based desserts.
Baltic Porter
In the 18th century, porters and stout porters exported from England grew popular in the Baltic region, and eventually local production commenced in various locations around the Baltic Sea, using locally available ingredients, local brewers, and catering to local preferences.
What we today know as the Baltic porter is believed to have originated in the 19th century. It is a very strong porter, famous for its smooth taste and high alcohol content – sometimes above 10% ABV. Early versions were warm fermented, but this changed towards the end of the century. Technically, the cold fermented Baltic porters can be classified as lagers, but they are usually not marketed as lagers.
Examples of countries where Baltic porter is produced are Germany, Poland (e.g. in the Żywiec Brewery), Denmark (e.g. Wiibroe´s Baltic porter brewed by Carlsberg), Sweden, Finland, Estonia (e.g. by Põhjala pruulikoda), Latvia, Lithuania, Ukraine, and Russia. Some countries outside the Baltic region have also taken up the habit, including the Czech Republic and the United States.
Baltic Porter Day is celebrated annually on the third Saturday in January.
Sinebrychoff in Helsinki
In Finland, the brewery Sinebrychoff has been making Baltic porter since the 1860s. Originally, the brewing took place in Helsinki, but now it has been moved to Kerava.
Sinebrychoff was founded by the Russian businessman Nikolai Sinebrychoff in 1819, when Finland was the Grand Duchy of Finland – an autonomous state ruled by the Russian Empire. Today, it is owned by the Danish brewer Carlsberg A/S and is one of Finland´s largest breweries.