Description

Typically the base for the smoke porter beer style is a robust porter that is given smoky depth thanks to wood-smoked malt. Traditionally, brewers will cite the specific wood used to smoke the malt, and different woods will lend different flavors to the finished product. Smoke flavors dissipate over time.

Quantitative
  • SRM Color Scale
    20+
  • International Bitterness Units (IBUs)
    20 - 40
  • Alcohol by Volume (ABV)
    5.1% - 8.9%
Flavor
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived to medium. Hop bitterness is medium to medium-high
  • Malt Aroma/Flavor
    Black malt character can be perceived in some porters, while others may be absent of strong roasted character. Medium to high malt sweetness, caramel and chocolate are acceptable
  • Yeast Esters
    Fruity-ester aroma is acceptable. A mild to assertive smoke malt aroma will be in balance with other aroma characters
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Soft
  • Carbonation
    Low to High
  • Finish Length
    Medium to Long
  • Attenuation
    72 - 80
Ingredients
  • Hops
    Kent Goldings, Willamette
  • Malt
    Crystal, Chocolate, Black Patent
  • Water
    Varies
  • Yeast
    Ale
Food Pairings
  • Cheese
    Red Dragon Cheddar
  • Entrée
    Grilled Sausage
  • Dessert
    S'mores
Appearance
  • Color
    Dark Brown to Black
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