pints&pairings #beersuggestioneers take on sessionable porters. Jason has some great gamey suggestions and I try to explain the differences between Porter and Stouts.
Just to clarify, porters don't usually use roasted barley (the ingredient that would make the beer a stout) and so have a more pronounced chocolaty flavor profile as opposed to bitter chocolate or roasted coffee that is found in stouts.
Just to clarify, porters don't usually use roasted barley (the ingredient that would make the beer a stout) and so have a more pronounced chocolaty flavor profile as opposed to bitter chocolate or roasted coffee that is found in stouts.
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Pairing Suggestions for porters:
1. Barbecue
2. Mexican
3. Earthy Cheeses: Blue, Brie, Camembert, Fontina
1. Barbecue
2. Mexican
3. Earthy Cheeses: Blue, Brie, Camembert, Fontina
Serving Temp: 50°- 55°
Glassware: Pint Glass, Mug
Aroma: Subtle roasty aroma with coffee and/or chocolate undertones. Think Tootsie Roll.
Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.
Flavor: Noticeable roasty malt flavors slightly burnt toast.
Mouthfeel: Medium body that may finish drier because of roasty characters.
Glassware: Pint Glass, Mug
Aroma: Subtle roasty aroma with coffee and/or chocolate undertones. Think Tootsie Roll.
Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.
Flavor: Noticeable roasty malt flavors slightly burnt toast.
Mouthfeel: Medium body that may finish drier because of roasty characters.
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