- USA
- Ale
- ABV = 4.8 – 6.5% (Normal to elevated)^
- IBU = 25-50
- SRM = 22-40
A moderate-strength dark American ale with a complex and flavourful dark malt character and pronounced bitterness.
Stronger with more bitterness, more dark malt character and a drier finish than English Porter. Less strong and assertive than American Stout.
Appearance:
- Colour^ = Brown to black
- Clarity = Can be opaque; if not, should be clear
Key Aromas & Flavours:
Aroma
- Malt = Moderate; coffee, dark chocolate, often with a lightly burnt character (Optional: grainy, bready, caramelly, or toffee-like malt in support)
- Yeast = None to moderate; fruity, if present
- Hops = Low to high; resiny, earthy, or floral. May be dry-hopped.
Flavour
- Malt = Moderate; coffee, dark chocolate, often with a lightly burnt character
- Yeast = None to moderate; fruity, if present
- Hops = Low to high; resiny, earthy, or floral
- Perceived Bitterness^ = Pronounced
- Balance = Ranges from even to towards the bitterness, from both hops and roasted malts
Aftertaste/Finish
Ranges from dry to medium-sweet, often with a grainy, dark malt dryness.
Mouthfeel:
- Body = Medium to medium-full
- Carbonation = Medium to high
- Alcohol warmth = Stronger versions may have a slight alcohol warmth.
- Astringency = May have a slight astringency from dark malts, although this character should not be strong.
Characteristic Ingredients/Processes:
- Malt = 2-row or pale ale base malts, plus roasted malts (typically black or chocolate malt)
- Yeast = American or English ale yeast with a clean or lightly fruity profile
- Hops = American hops are typical, but English hops may be used for finishing (aroma)
Historical Development:
A stronger, more aggressive version of English Porter developed in the modern craft beer era.
Commercial Examples:
Anchor Porter, Deschutes Black Butte Porter, Sierra Nevada Porter
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.
