Cigar Weekly

TBoner · 02-10-2008, 01:58 PM

I can't prove it, but by all accounts Yuengling's porter seems to be made with their standard lager yeast, rendering it less characterful than ale yeast versions (Baltic porters were typically made with lager yeast, but are huge beers with more intense flavors to begin with, so they are still loaded with character).

This thread inspired me. I brewed a big porter (1.070 original gravity...aiming for about 7-8% ABV) yesterday. It will become a very experimental beer in a couple of weeks.

The best porter I've had was a bottle of Flying Dog's Gonzo Imperial Porter aged in whiskey barrels and then "infected" with wild Brettanomyces yeast, which in that beer produced a stellar horseblanket character and a flinty dryness. Simply fantastic. A friend picked up another bottle of Brett-infected Gonzo at GABF this year, and I'll be adding the dregs to my porter and letting it go for 6-8 months on some bourbon-soaked oak cubes.

Sorry for the minor detour/threadjack.

Try some Gonzo (even better if you can find the Brett-influenced version). Really rich, raisiny and chocolatey, with great mouthfeel and an eternal finish.

02-10-2008, 01:58 PM	#18
TBoner Starting Member Join Date: Jan 2006 Location: Dallas, TX Posts: 68	I can't prove it, but by all accounts Yuengling's porter seems to be made with their standard lager yeast, rendering it less characterful than ale yeast versions (Baltic porters were typically made with lager yeast, but are huge beers with more intense flavors to begin with, so they are still loaded with character). This thread inspired me. I brewed a big porter (1.070 original gravity...aiming for about 7-8% ABV) yesterday. It will become a very experimental beer in a couple of weeks. The best porter I've had was a bottle of Flying Dog's Gonzo Imperial Porter aged in whiskey barrels and then "infected" with wild Brettanomyces yeast, which in that beer produced a stellar horseblanket character and a flinty dryness. Simply fantastic. A friend picked up another bottle of Brett-infected Gonzo at GABF this year, and I'll be adding the dregs to my porter and letting it go for 6-8 months on some bourbon-soaked oak cubes. Sorry for the minor detour/threadjack. Try some Gonzo (even better if you can find the Brett-influenced version). Really rich, raisiny and chocolatey, with great mouthfeel and an eternal finish. __________________ Tim