Porter (beer)

dark English beer, highly foaming and characterized by a significant alcohol content; P., prepared in London and Dublin, is widely known. In addition to ordinary Stout, in England they prepare double Stout, or “brown Stout”. To obtain P., they always use a mixture of several types of malt: light, dark and colored, or burnt, and, in addition, add a little cane sugar (in the form of sand). P.'s preparation is carried out using the infusion method and through top fermentation (see Beer). When mashing, crushed malt is mixed with water at 75°C, in which sugar is dissolved; by adding hot water, the temperature of the mash is brought to 62°C and, after thorough mixing, allowed to stand for 1.5 hours; The first strong wort (23° Ball.) is obtained, which is boiled with hops. By treating the remainder of the first wort with water, a second, weaker wort (15.5° Ball.) is obtained; it is boiled with the same portion of hops that was used for the first wort. By pouring water onto the grain again, a third wort is obtained. The first two worts are mixed together in different proportions, depending on whether they want to have a stronger wort for double P. or a weaker one for ordinary; the third wort is used to prepare weak beer. Yeast is added to the hopped wort at 14 - 16°C; the main fermentation that follows lasts an average of 36 hours; post-fermentation ends in 2 - 3 days. At the end of post-fermentation, P. is supplied for consumption a few days later (brown stout after 4 weeks); Only P., designated for export, is kept for a long time, about a year. P. contains up to 7% alcohol and approx. 6.8% extract.

V.R. Δ .

Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron. - S.-Pb.: Brockhaus-Efron. 1890-1907 .

See what “Porter (beer)” is in other dictionaries:

An old folk Russian drink, it is pleasantly refreshing, it has a delicate aroma, intoxicating and persistent thick foam. Beer contains a little alcohol (from 1.5 to 6%) and, if drunk in moderation, it is useful for every healthy person, since... ... A book about tasty and healthy food

The general name for all malt and related grain-based spirits, including ale, porter, stout and malt beverage, produced without distillation by fermentation. Beer differs from grape wine primarily in that its base... Collier's Encyclopedia

BEER- a widespread drink containing, depending on the variety, from 1.5 to 7.5% alcohol. To make beer, special brewing malt, hops and water with the addition of rice (“Moscow”, “Leningrad”) or sugar (“velvet”) are used.... ... Concise Encyclopedia of Housekeeping

- (English). An English drink, a type of very strong beer, dark in color, with a bitter taste. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. PORTER English. porter. English strong wine. Explanation of 25,000 foreign words,... ... Dictionary of foreign words of the Russian language

Beer is the second most popular alcoholic drink in Russia after vodka. At the beginning of the 21st century, the Russian beer market is actively developing, new varieties are appearing. As in many other countries, as a result of the processes of globalization and the purchase of independent... ... Wikipedia

BEER- BEER, a weak alcoholic drink obtained by fermenting wort from barley malt with the addition of hops. The basic materials for brewing are barley, hops, yeast and water; Instead of barley, wheat is sometimes used to make malt; part of the malt... ... Great Medical Encyclopedia

Pivko, pivcello, john barley grain, mash, saki, ale, pivtso, shalmanka Dictionary of Russian synonyms. beer noun, number of synonyms: 58 altbier (1) ... Synonym dictionary

Husband. English, very strong black beer, specially brewed. Porter bottle, large and broad-shouldered. Dahl's Explanatory Dictionary. IN AND. Dahl. 1863 1866 … Dahl's Explanatory Dictionary

Noun, number of synonyms: 1 beer (58) ASIS Dictionary of Synonyms. V.N. Trishin. 2013… Synonym dictionary

- (Bier. bière, beer), brewing production. P. generally refers to alcoholic drinks containing carbon dioxide, prepared from grain bread with the addition of hops. Starchy materials for preparing food are subjected to the same... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

Books

• Charter on the drinking tax, Team of authors. b) Vodkas made from grape wines, grapes, fruits, and beet-sugar residues. c) Prepared in Russia: porter, beer of all kinds and honey. d) Braga prepared for special...

Porter beer is essentially the same London ale, only made from brown malt and more hoppy. This drink appeared in the 18th century and became popular among workers. And he even got his name from them, because porter translated from English means “loader”. Most likely, working class people fell in love with this type of beer for its high calorie content.

It also sometimes appears on hearing. What is it? Many people believe that this is the same as porter. This is not entirely true, since stout is more likely a subtype of porter than its synonym. Guinness is the most popular stout.

Taste qualities

The main distinguishing feature of this beer is its malty hue, with barely perceptible roasted notes. Sometimes you can still hear caramel, toffee and nut. Special hops provide earthy notes and a slight floral undertone.

How porter beer was born

Almost everything that is known about Porter beer is written in the book by John Felsam. It was published in 1802. But you shouldn't rely too much on this source. Modern research proves that most of what is written in this book is fiction. The fact is that the author had little understanding of beer production, and therefore interpreted many facts incorrectly. Although the source, or rather, an open letter from brewer Obadiah Pundaj, was quite well written. Felsam claimed that porter began to be made using the Three Strings style as a basis. This statement has nothing to do with reality.

The first mention of porter dates back to 1721. But he appeared even earlier. This type of beer was the first to be aged directly at the brewery. Until this moment, this had not been practiced. Immediately after production, the foamy drink was sold. It could be kept, but this was done either in warehouses or directly in pubs. Then the strength of porter reached 6.6%.

At first, this one was made only with brown malt; the situation changed radically only in 1817. It was then that most brewers began to use other proportions. Porter beer was now 95% light malt and only 5% dark. But this is not a strict rule.

Little trick

At the beginning of the 19th century, porter was aged from six months to one and a half years. Huge vats were used for this procedure. But suddenly one of the brewers discovered that if you mix a one and a half year old porter with a young one, the drink will still taste aged.

This small nuance significantly reduced the costs of brewers, since only one aged beer was needed for two parts of fresh beer.

Modern Porter

At the end of the 19th century, this beer became weaker, and there was much less hops in it. During the First World War, there was a shortage of grain, and the British authorities introduced restrictions on the strength of beer. This did not affect only Ireland. They continued to brew beer there, as before the war.

This foamy drink was revived in 1978, when the craft brewery Penrhos took over its production. Then other leading manufacturers began to produce porter. Now this type of beer is produced by Baltika, Yarpivo, Bass, Whitbread and others.

Today there are many types of porter:

• pumpkin;
• honey;
• vanilla;
• plum;
• chocolate, etc.

Modern porter is aged in bourbon barrels.

Production technology

Porter is prepared only by top fermentation. According to the classic recipe, light, colored, roasted malt and granulated cane sugar are used to make this type of beer.

First you need to grind the sugar and malt, mix them with water and leave to ferment for a couple of hours. Next, this resulting wort is mixed with hops and boiled. After this procedure, a second wort is obtained. It undergoes water treatment and re-boiling. Only after this can yeast be added to the wort and left for fermentation for a day and a half.

In order to get a light porter, use a third wort, but for a strong porter you need to mix the first and second and age it well. Such beer is most often exported.

Types of porter

There are many varieties of this foamy drink, but only a few are particularly popular.

Brown is the lightest. For its production, a third wort is used. It has a mild taste, which may contain tones of nut, coffee or caramel. It all depends on what additional ingredients were used. Its strength should not be higher than 4.5%. The color can be either light brown or bright saturated.

Stout. From the name it is clear that the strength of the drink is above average and can reach 9.5%. For its production, the first and second wort are used. This drink has a sharp and rich taste.

Baltic porter. The strength of this beer is slightly less - 7-8.5%, and it is always dark. It has a dense, multi-layered malt flavor and a rich, dark color.

How does porter differ from other types?

Porter beer differs in taste, preparation method and some components. This drink is for the amateur, not everyone will like it. Therefore, reviews of Porter beer are not always positive. But if you really like this drink, you won’t want another foamy one.

1. This beer has a thicker consistency, it is very dense and foams strongly.
2. Its color is most often dark brown, with a burgundy tint.
3. Due to the use of roasted malt and sugar, porter has a sweetish taste.
4. This type of beer is subject to the longest aging.
5. This drink has a lot of calories, which is why it is sometimes used as an energy drink.
6. Most often, the alcohol content of this beer is about seven percent.

Beer stout. What it is?

The type of this beer is most often associated with Irish Guinness. But this is far from the only producer of this strong foamy drink. To make stout, roasted malt and roasted barley are used. At different times, this type of beer was classified either as a strong type of foamy drink or as a porter. But at one point stout became a separate type of beer.

Today, this drink is a dense dark ale that has a thick, creamy foam. It has a bitter taste, dominated by chocolate and coffee tones. In the 19th-20th centuries, this beer was considered medicinal.

But it is worth remembering that no matter how tasty the foamy drink is and how many useful qualities it has, it is still alcohol. That is why you should not abuse it. And under 18 years of age you cannot drink beer at all.

No other type of beer raises as many questions about its origin as porter. What exactly is he? Where did he come from? How is it different from stout? And what does the name itself mean?

It is said that porter was very popular among the dock workers of central London, hence its name. The most authoritative brewing documentation of the 18th century states that porter was prepared from three different types of beer: old ale (matured and sour), young ale (brown or pale) and light ale (mild), by mixing them in different proportions with different degrees of maturity . The result was what was called a special kind of draft beer (“Entire Butt”) or “Three Threads” beer, which had a pleasant moderate taste. Porter, from the very moment of his creation, played two roles at once. On the one hand, this is the first beer specially designed to satisfy the taste needs of the people. On the other hand, it was developed during the industrial revolution in England, people had a thirst for inventions, and it was this thirst that porter quenched.

Porters of the late 18th century were quite strong compared to today's brewing standards and were often greater than 7% ABV. Some brewers made their beer even richer and stronger so that they could ship it across the North Sea without fear of it spoiling. Overall, the signature dark brown color hid the haze, and the roasted brown malt and its bitter flavor hid the beer's other flaws. The addition of aged ale gave the porter a pleasant sour taste, which quickly gained popularity. Compliance with the new brewing rules was very important, since many breweries were no longer limited to the needs of only their bar, but were setting up the production of beer that could be transported by ship around the world.

Since porter had to mature for several months, and sometimes more than a year, brewers needed huge barrels (mostly made of wood) to store the beer. Porter makers boasted the largest fermentation tanks for their beer and were always trying to construct even larger tanks. Vats of 1.8 million liters (0.5 million gallons) were not uncommon. In 1814, one of these tanks, once owned by Richard Moe's brewery, exploded, releasing 1.2 million liters of porter, which destroyed part of the brewery building, a number of small houses and claimed the lives of eight people who died in a wave of beer.

In 1770, long before the advent of the famous Guinness Stout, Sir Arthur Guinness was engaged in the mass production of porter. At that time, 2 types of porter were produced, differing in strength and marked as “X” or “XX”. Then a third, even stronger variety appeared for export to the Caribbean islands. In 1820, “XX” was renamed Guinness Extra Stout Porter, and shortly thereafter “XXX” became Foreign Extra Stout (Guinness discontinued production of the “X” brand in 1974). At the same time, in the 19th century, the word “stout” meant strong ales, but with the spread of coffee, brewers discovered that malt could be roasted, giving the beer a black color and a mild, smoky flavor. The use of roasted malt eventually gave rise to a separate variety called “stout.” So porter is the ancestor of stout and without it the soft creamy Guinness, Murphy’s or Beamish as we know them today would not have appeared.

Well, while consumers wanted purer beer, the popularity of porter began to decline. And pale ale, which became widespread in the mid-19th century, and lager at the beginning of the 20th century, completely pushed porter into the background.

Porter experienced a renaissance with the rise of home brewing and microbreweries in the late 70s and early 80s. Today, porters are brewed primarily with pale malt, with the addition of black, crystal, chocolate and smoked brown malt. Roasted malt is almost never used for porter today. Some brewers these days leave unfinished porter to ferment with natural bacteria, which gives the beer its true flavor. The hop bitterness of modern porter is moderate and its color varies from brown to black. Even today it remains a very complex and interesting variety.

From English “porter” is translated as “loader, porter”. It was London workers who became the first passionate fans of this foamy drink, the current recipe of which was invented in the 18th century by Ralph Harwood. Before Harwood, porter was made by mixing three types of ale of varying degrees of aging: old, young and light (middle).

It is said that porter was one of the reasons for the industrial revolution in England, since its mass production and the need for transportation to other countries and continents stimulated the emergence of many inventions.

Nowadays, porter is more often ordered by the fairer sex, giving it preference for its sweetish taste, lack of bitterness and sourness in the aftertaste.

Dark ales, which include porter and stout, are traditional British drinks that began to be brewed long before light varieties. Gradually, the British began to prefer light ales, and porter and stout received a permanent “registration” in the north of the country, primarily in Ireland.

The Porter beer variety contains B vitamins and microelements (copper, zinc, calcium, magnesium, potassium), as well as macroelements: phosphorus, sodium, sulfur, iron, manganese and chlorine, necessary for the normal functioning of the body.

Distinctive characteristics of Porter beer:

• dark, almost black color, with a slight ruby ​​tint. This color is given to porter by roasted malt;
• average alcohol content (from 4.5% to 7%);
• sweetish taste, which determines the presence of burnt sugar and malt in the recipe;
• high density, soft “velvet” consistency;
• long aging period (from several months to several years). Porter was one of the first British ales to be aged for more than two months before drinking;
• high calorie content (100 milliliters of porter contains 61 kilocalories). In Britain they were sure that high-calorie beer was best suited for loaders and other manual workers.

Stout is the “little brother” of porter

Porter beer gave a “start in life” to another type of dark ale - stout. Its homeland is Ireland. The use of highly roasted malt gives the stout a darker color than a porter. The flavor range includes notes of burnt sugar and coffee. Compared to porter, stout has a higher strength.

There are several varieties of stout:

• Dry (Irish). Used mainly for making cocktails;
• Sweet (also called milky or creamy).
• Oatmeal (has a grain or oat flavor);
• Foreign. These varieties include stout, which is not brewed in the British Isles. This emphasizes that this drink is not an authentic stout.
• Chocolate. When making it, chocolate malt is used instead of roasted malt;
• Coffee. The use of heavily roasted malt gives this type of stout not only a dark, almost black color, but also a coffee flavor.

You can taste your favorite English ale at the Greene King pub. You can find the address on the website http://gkpub.ru. Here you can order home delivery of food and drinks.

Porter is a type of dark beer. It has several characteristic distinctive features. If you know them, you will be able to quickly identify this amazing drink. Its features are:

• dark color;
• high density;
• powerful malt aroma;
• The taste contains both sweetness and bitterness.

The strength of porter can vary quite a bit. Depending on the country and the specific manufacturing company, such beer can contain from 4.5 to 10% alcohol.

It should also be understood that this beer variety has several varieties that differ markedly from each other. Remember, if you like a particular porter, it is not at all necessary that you will be delighted with a drink from another manufacturer. The converse statement will also be true.

Existing varieties

Nowadays, few people know the varieties of this noble drink. This is explained by the fact that in the unequal struggle with light lagers, it noticeably lost its former popularity and fame. However, any self-respecting beer fan should know the drinks that form this variety. So, there are porters:

• Baltic or imperial;
• brown;
• strong.

These low-alcohol dark drinks have all the features listed above. To be able to distinguish them by taste, you need to have the abilities of a real taster.

The stout deserves special mention. There is an old dispute between experts and connoisseurs of the foamy drink. One part of the debaters believes that stout is a type of porter. The second part is sure that this is a self-sufficient and independent beer variety.

In my opinion, both are right. Or, simply put, the truth, as always, lies somewhere in the middle. Porter is the ancestor of stout. If it weren’t for him, such a drink simply would not exist in the world. However, given the incredible popularity of stout, we can talk about it as an independent beer variety.

Russian reality

It just so happens that today porter is most popular in the British Isles and, in particular, in England. However, this variety does not live in Foggy Albion alone. In particular, in Russia there is a brand of this dark beer, which can boast a huge number of awards at the most prestigious international competitions. Will you try to guess it yourself?

Incredible but true: she is No. 6. This brand is the most titled in Russia. Moreover, she did not receive her prizes at some ordinary local competitions. No, these were world famous beer competitions. These include: World Beer Awards, Word Beer Cup, European beer star. Baltika No. 6 did not just take part in them or rise to the pedestal. She won them.

In addition to the Baltika company, porter is produced in Russia by other manufacturers:

• Stepan Razin (Stepan Razin Combine, St. Petersburg);
• Afanasy (Tver);
• Legend (Krasnoyarsk);
• Yarpivo (Yaroslavl).

European reality

The birthplace of porter is London. Is it any wonder that to this day the best examples of this variety are produced in the British Isles. There are many worthy brands. Just listing them will take a lot of time. I decided to take a different route and tell you the 6 main manufacturers. You can buy any dark beer from these companies and get great pleasure. So these producers are: Bass, Allied Breweries, Whitbread, Wathey, Courage, Scottisch & Newcastle.

Now let's move to continental Europe. Brewers in many countries can also boast worthy brands of this amazing variety.

Real examples of this beer style in the Baltics and Scandinavia are the Latvian “Aldaris porteris”, the Lithuanian “Utenos porteris”, the Estonian “Saku porter”, the Finnish “Sinebrychoff Porter”.

In addition, I can recommend you the Ukrainian “Lviv Porter”, “Sarmat” and “Obolon” ​​for tasting. If you go to Belarus, keep in mind the following varieties: “Lida” and “Brest”. The Polish brands “Zywiec porter”, “Okocim porter” and “EB porter” are in no way inferior to them.