GLB 25th Ann. Robust Porter

[G.M. Gillman]

Well, so many ways to look at it.

But to simplify my schema, there are only three types:

1) English;

2) American; and

3 Baltic (bottom-fermented).

Gary

[cratez]

Well, so many ways to look at it. But to simplify my schema, there are only three types:
1) English;
2) American; and
3) Baltic (bottom-fermented).
Gary

Most of what we've mentioned is echoed by the Oxford Companion's discussion on porter, though I was incorrect in assuming that robust examples are usually drier than brown porters. This article says the former should avoid "excessive dryness" and "never finish like an Irish stout" (unlike brown/English takes, I suppose). Also, while the literature confirms that brown porters are generally sweeter and more toffee-like than robust renditions, the latter typically have more body and residual sweetness (which presumably provide a richer, fuller mouthfeel).

Anyway, I enjoy hearing your views on these things as my knowledge of styles is exclusively based on modern descriptions and my experience with mostly North American interpretations, whereas you have a broader historical understanding and have tasted European beers (old and new) that I will probably never encounter.