Guinness Extra Stout was originally known as Guinness Extra Superior Porter so a large part of the difference comes down to marketing. ok, boags honey porter. missed this the previous few times its been released. looking forward to a taste. having said that, the balance of this brew is all over the place. it has dark ruby/ mahogany colors and a lacy off white head which looks a little out of place with a beer that is dark. the nose has a gentle roasted touch, with massive blasts of honey and fruity hops. you can really smell the apple orchards of tassie in there. problem here is in the balance of the flavours. theyve gone a bit too full on trying to take a porter and give it an edge. too heavyhanded on the honey which often overpowers the beer. you have to drink this chilled, so this is kept under control. unfortunately, porters are at their best warming up. they also have this nice new hop which they are also trying to bring to the fore, but it doesnt compliment everything else they are trying to do here. the hop has a fine balance of bitterness and aroma, but its application here is a little amiss. the addition of honey and new hops totally takes the focus off the fact this is supposed to be a porter because they have gone overboard with it. the roasted flavor that should be present in spades is shoved to the side in a big way. it also finishes in a rather muddled fashion. trying to be dry, but again, the honey kills it, and the hops seem to end up being more about the aroma than the bite. it does have a crisp clean feel tho, as is usually the case with tassie beers. If you were to use 1kg (2x500gs) of dry malt extract (DME) – the colour appropriate to the type of beer (see colour guide below), you will produce a beer slightly higher in ABV yet at the same time retaining its body. I was really, really excited when I first saw this in a shop tonight. It's limited release and I hope is from the most recent batch (otherwise I'd be worried about its age).

Here is a simple starter kit Starter Kit With Barrel to allow you to make the beer if you have not already got brewing equipment i think the biggest problem with this beer is you cant drink it after having other beers. doing this exposes its weaknesses to the hilt. goes down ok if its drunk in isolation, or at the start of the night. You will need to use more fruit in a porter than other beer style to get enough flavour to compete with the dark malts.

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Water - Beer is made from 95% water. Tap water will be fine, filtered is better to remove the chlorine will help give you the best result. Inspired by home brewers from across the country, last year President Obama bought a home brewing kit for the kitchen. After the few first drafts we landed on some great recipes that came from a local brew shop. We received some tips from a couple of home brewers who work in the White House who helped us amend it and make it our own. To be honest, we were surprised that the beer turned out so well since none of us had brewed beer before. Coffee & Chocolate: I have included both coffee and chocolate together as they are both flavours that compliment the flavours provided by the roasted and dark malts. Use plenty to get the flavour of coffee or chocolate into the finished beer for it to be noticeable. All sizes and measurements are approximate but we do try to make sure that they are as accurate as possible.

Smoked porters, of course, must include a smoked element which is typically a portion of smoked malt. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚. Spices: Similarly, spices work well against the rich flavour of dark malts. Vanilla, cinnamon, cloves and what I would consider to be sweet spices are quite common. I have also tried a porter with peppercorns that was quite unique. Nuts also work well in porter on some occasions.

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The porter recipe I have included below is am English style porter of moderate ABV and allows you to tweak to your heart’s content. If you want to you can add more aroma hops, boost the ABV or add additional flavours like coffee, fruit and spices. Ingredients Wood: Using oak chunks soaked in alcohol works well in higher ABV beers that are really rich. You need a stronger porter otherwise the wood will completely overwhelm everything else. Porter Recipe If a problem happens with the delivery please let us know and we will do our best to help, we can talk to Parcel Force to help solve the problem.

aroma is on the sweetish side. honey is hardly detectable in the aroma, but it does have a nice maltiness about it. nothing outstanding about it though. I'm not sure what the deal is with the taste - I'm not recognising any honey what-so-ever. I get a watery roasted caffeine flavour and spicy bitterness. If you have come looking for a history of porter as a beer style I’m afraid you are going to be a little disappointed. Beer history isn’t a strong point of mine. There are plenty of more knowledgeable people to read.Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. The ABV of different porters can range quite significantly, from around 4% upto 9% or more for Imperial versions. Maid Marian 4.3%– Our light golden pale ale is. This sharp and crisp ale is perfect for anyone and any occasion.

The exception to this rule is perhaps Baltic Porter which is fermented with a lager yeast and at lower temperatures than every other variety of porter. Other Ingredients

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Hops: Hops can vary quite widely in a porter depending on the style being brewed. English versions will predominantly use English hops, American versions can emphasise hops more using really aromatic hops and even dry-hopping although this isn’t always the case. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.