This Session Porter, a collaboration with Three Marks Coffee, presents a sophisticated interplay of dark malts and Peruvian specialty coffee. The sensory journey begins with an inviting bouquet of freshly roasted beans, followed by layers of milk chocolate and toasted hazelnut. Despite its light 4.5% frame, it maintains a creamy presence on the palate. The Three Marks Coffee adds nuances of red berries and stone fruit, characteristic of its Peruvian origin, which lift the deeper chocolate and light char of the base malts. It finishes clean and remarkably drinkable, balancing roasted bitterness with a soft, malt-driven sweetness, making it an approachable yet complex dark ale.
Appearance.Deep mahogany to dark brown (SRM 30-35). Dense, persistent tan head with fine lacing. Generally clear when held to light, though appearing nearly opaque in the glass.
Aroma.High intensity of freshly ground coffee and cold-brew concentrate. Supporting malt notes of bittersweet chocolate, cocoa powder, and toasted bread. Very low earthy hop aroma. Low esters of dark fruit. No harsh or acrid roasted notes.
Taste.Leading with smooth, rich coffee flavor reminiscent of a well-extracted espresso. The malt profile offers milk chocolate and caramel, with a gentle roasted bitterness that avoids burnt tones. Hop bitterness is low to moderate, providing balance against the malt. The finish is medium-dry with a lingering note of nutty coffee and cocoa.
Mouthfeel.Medium-light body, appropriate for a session-strength porter. Moderate carbonation. Smooth, creamy texture with no significant astringency from the coffee or roasted grains. No alcohol warmth.
We use analytics cookies (Google Analytics) to understand how Birrapedia is used and to improve it.
You can accept or reject them. More info in our Privacy Policy.