American porter appeared on the basis of English. The styles are very similar, but the American style is stronger, with a more pronounced bouquet. There are many variations of this beer direction, in our review we consider the classically averaged one.
The taste is both sweet and bitter-hoppy, but the malt profile is always pronounced. Roasted notes are felt in the aroma, bread, toffee, grain, caramel, chocolate, coffee, hops add earthy, floral or resinous nuances to the bouquet. The finish is both dry and sweet.
The color of the drink is brown, of varying degrees of intensity, with a red tint. In the glass it forms a rich, moderately persistent foam. American porter can be quite sharp, hoppy, and noticeably bitter. Notes of dark malt dominate in any bouquet, hops only emphasize it, but do not drown it out.
American porter is felt on the tongue as medium-bodied, moderately warming, slightly tart. The degree of carbonation depends on the manufacturer. It is made on the basis of a combination of malts, among which dark varieties must be present. Hops can be American or English, yeast is ale, for top fermentation.
Of the entire line of porters, this one is the most bitter, only the Baltic porter surpasses it in strength. The style is similar to a “light” version of an American stout.
Strength: 4.8-6.5%.
Density: initial 1.050-1.070, final 1.012-1.018.
Bitterness Index: 25-50 IBU.
Color: 22-40 SRM.