Monday, April 14, 2008

Tasting: Disaster Porter

If you haven't been following the progress of this beer, read the articles where I brewed it, and then racked it first to see the history of this beer.

I bottled the disaster 2 weeks ago, and the taste at that time had improved yet again. I started to have a glimmer of hope and decided to bottle it rather than dump it.

Clearly, I have a lot to learn about hoppy beer (and most other types too for that matter). At each stage of production it tasted better, the bitter aftertaste subsided gradually and the flavors came slowly together. After bottle-conditioning for 3 weeks, it tasted great. Not what one would expect in a Porter, but good. At two different tastings with friends, it was a hit. I have never tasted a beer like it, and neither have my friends, although I am sure there is one out there. It doesn't fit into any category that existed 30 years ago, but it would be considered a robust porter now.

Tasting: Chilled to ~60 degrees (f) from a pint glass.

Appearance: 3/3 Very dark, opaque but dark, dark brown, not black.
Head: 3/3 Thick but light head that lasts for most of the glass.
Aroma: 3/3 Rich smell of burnt malt with the slightest hints of chocolate, under a rich aroma of hops.
Flavor: 2/3 nice light malty flavor with strong hop finish.
Mouth feel: 3/3 Velvety on the palette, smooth medium body with light carbonation and sharp aftertaste of hops with subtle malt.
Overall: 2/3 A good beer, complex flavors of malt dominated by Hops.
Buzz: 3/3 Solid buzz after 1 glass.

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