This American Porter offers a decadent sensory experience, defined by the sophisticated addition of four distinct types of Oaxaca chocolate. The presence of four roasted malts creates a complex foundation of espresso and bittersweet cocoa, while a touch of oats provides an enhanced, silky texture. Despite its American Porter classification, the elevated alcohol content introduces a refined warmth that integrates seamlessly with the moderate earthy character of three distinct hop varieties. The overall impression is one of deep, roasted richness where the authentic chocolate provides a lingering, artisanal depth against a firm but balanced bitterness.
Appearance.Very dark brown to nearly black (SRM 35-40) and largely opaque. It features a persistent, dense, tan-colored head with good retention and fine lacing.
Aroma.High intensity of roasted malt with dominant notes of dark chocolate, cocoa nibs, and toasted bread. Subtle background nuances of caramel and coffee are present, along with a low earthy hop character and faint dark fruit esters.
Taste.Strong roasted flavor featuring bittersweet Oaxaca chocolate and lightly burnt grain. The malt richness is balanced by a medium-high bitterness, leading to a medium-dry finish. Hop flavor is low and earthy, while the fermentation is clean with very light fruity notes.
Mouthfeel.Medium-full body with a creamy, smooth texture attributed to the oats. Carbonation is moderate, and a noticeable but well-integrated alcohol warmth is present without any harsh astringency.
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