American Porter

Glassware: Shaker pint
  • 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.


Brought to you by Beer with Nat

natalya@beerwithnat.com
Instagram | Twitter | YouTube