For the Tap Vermont tasting I presented this robust smoked porter as, "Test Batch #161- This robust porter brewed with traditional German smoked malt creates a background of, bacon. Before the advent of in-direct fire malting techniques all beer had a smokey character. Brewed with English barley malt, pale chocolate malt, crystal malt, and flaked barley this 19th century London inspired ale transports you to another time." People enjoyed this beer but didn't love it. Many had never had a smoked ale before and enjoyed the barbecue flavors blending with the roastiness of the robust porter.
Robust Smoked Porter
Briess Two Row
Best Smoked Malt 25%
TF Roasted Barley 8%
TF Pale Chocolate 8%
TF Crystal 45 7%
Flaked Barley 7%
Super Galena :75 .7oz pellet
Delta :5 1 oz pellet
#1-Very Roasty - coffee, dark chocolate followed by a noticeable but not excessive smokyness
#2-Heavy chocolate & roasted malt; smoke is present, layers in nose, no diacetyl
#1-Black nearly opaque, mahogany hues, thick tan head with good retention, legs, and lace work
#2-Black, opaque beer with nice clingy brown tan head
#1-Lots of roast malt flavor, coffee, and dark chocolate. Lingering hop flavor in finish and aftertaste.
#2-Very rich chocolate initially, then complemented by smokyness; hops hard to distinguish from overwhelming chocolate flavor. Heavily malt flavored with little yeast character; no diacetyl
#1-thin body, moderate carbonation level. Some warming from alcohol
#2-Creamy and full bodied beer with no astringency. Slight alcohol warmth.
#1-Well made beer, the smoke is not excessive. The roast malt is a tad strong for me maybe reduce roast slightly or replace with chocolate or de-bittered black malt. Raise mash temp.
#2-Interesting beer, I enjoyed it. Beer would benefit from less extreme chocolate slant, unless you were looking to develop a chocolate porter. Probably needs a cooler mash temp to loosen that body some.
#1-Professional Brewer 31/50
Overall 31/50---Very Good (30-37)
2nd Place in Category 22