27G - Pre-Prohibition Porter

ABV: 4.5-6%
OG/FG: 1.046-1.06/1.01-1.016
SRM: 18-30
IBU: 20-30

Overall Impression

A historical American adaptation of English Porter by German immigrants using American ingredients, including adjuncts.

Appearance

Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head that is generally persistent.

Aroma

Grainy malt aroma with low levels of chocolate, caramel, biscuit, licorice, and toast secondary notes evident. Corn or DMS aroma acceptable at low levels. American or Continental hop aroma low to none. Low ester profile optional. Clean lager profile acceptable.

Flavor

Moderate grainy, bready maltiness dominates the flavor profile, with medium to medium-high bitterness, and a dry to moderately dry finish. Moderately-low to moderate levels of corn or DMS acceptable. Medium-low to moderate levels of chocolate, caramel, biscuit, licorice, molasses, and toast secondary flavors noticeable. Medium-low floral, spicy, or earthy hop flavor optional. Smooth, clean fermentation profile; low esters optional.

Mouthfeel

Medium-light to medium body. Moderate carbonation. Low to moderate creaminess. May have a slight astringency from the dark malts.

Style Comparison

Smoother and less hoppy-bitter than a (modern) American Porter. Less caramelly and smoother than an English Porter, with more of an adjunct or lager character. More bitterness and roast than pre-Prohibition Lager. Less roast than the stronger Robust Porter.

Ingredients

Two- or six-row malt. Low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to 20% adjuncts. Lager or ale yeast. Historical or traditional American bittering hops, American or Continental finishing hops.

History

Commercially brewed in Philadelphia during the revolutionary period as an adaptation of English beer. Evolved later as German immigrants applied lager brewing methods during the second half of the 1800s. Prohibition ended most porter production. Style was endemic to the Mid-Atlantic and NE US states, and is seen as localized to the US.

Comments

Also sometimes known as Pennsylvania Porter or East Coast Porter. This style does not describe colonial-era products.

Commercial Examples

Stegmaier Porter, Yuengling Porter