Appeared, as the name implies, in the United States, before the introduction of Prohibition. In addition to the official BJCP name, there are also variants of “Pennsylvania” or “East Coast” porter.
This style uses local American ingredients and is characterized by the use of partially unmalted raw materials.
Dark malt is clearly felt in the aroma, it manifests itself with roasted or chocolate nuances. There are tones of caramel, biscuit, licorice, molasses. The color of the drink is always brown, of varying degrees of intensity. Forms a dense, stable foam in the glass.
Hop bitterness is felt in the taste, but it does not drown out the malt. Hop and malt profiles are in balance, with a dry finish. On the tongue, the drink feels medium-bodied, creamy, may tingle a little or seem slightly tart.
The pre-dry porter is made with two- and six-row malts, dark varieties are necessarily added, but less than in other porter styles. Quality criteria allow the use of up to 20% unmalted raw materials, such as corn. Hops are classic American.
The style differs from analogues by the presence of unmalted notes in the bouquet. Compared to English porter, it contains less caramel nuances; compared to American porter, it is not as sharp.
Strength: 4.5-6.0%.
Density: initial 1.046-1.060, final 1.010-1.016.
Bitterness Index: 20-30 IBU.
Color: 18-30 SRM.