Finally, a perfect Baltic Porter rich with flavor and never overcome by murky stylistic propensities like desiccated mocha powdering and uncertain earthen hop dankness. Instead, this enlightened Saboteur delights the tongue with rich black chocolate syruping, thick molasses fudging and chewy cookie dough malting, adding a profound milk stout dimension to the reluctant Baltic style. Dark toffee, burnt caramel, sugared cocoa, chocolate cake, dark rum, cafe latte, hazelnut coffee, dried cherry and anise tones abound above oats-dried charcoal hop bittering. Highly recommended.
Brewed in collaboration with Russia’s Zagovor, rounded Baltic porter blends dark-roast mocha nuttiness with molasses-sweetened black licorice vigor and latent coffee-vanilla insistence. At the back end, mildly fudged chocolate sequence picks up subtle dried fruit, toffee and cola illusions.
On tap at Barcade – Jersey City, fudgy molasses syruping drapes smoky grain-roasted black chocolate prominence, ancillary cocoa-dried coffee contingent and sweet vanilla inflections above nutty pumpernickel bittering. Soy-sauced black tea notions contrast dried-fruited black cherry, raisin and prune illusions beneath the surface.
Gunky Baltic porter pours like coke syrup and maintains smoky dark-roasted mocha malting. Rich burnt molasses muddiness thickens black chocolate, dark cocoa and creamed coffee tones that register above ashen hemp-oiled hop bittering.
On tap at Abominable Snowfest, smoked black malts, dark chocolate syruping and bitter cocoa powdering pick up dark nuttiness (and a hint of licorice).
Standard dry porter offers clean-watered black malt crisping to lightly wood-smoked chicory coffee bittering and nutty soy remnant. Dark chocolate, molasses and cocoa undertones need deeper resonance to rise above.
Whether using updated recipe or just tweaking mocha ingredients, Zywiec’s newer labeled ’1881′ version of dry Porter offers black patent malt bittering and black licorice respite to sugar-milked coffee sedation, cedar-charred pumpernickel breading, wispy whiskey nip and soy-sauced raw molasses.
Light and watery by stylistic standards, dry Baltic Porter backs up mildly creamed coffee-roasted black patent malting and silken dark chocolate powdering with damp earthen hop char. Bittersweet soy-milked mocha swerve, dark-roasted barley crisping, murky dried fruiting and delicate cola nuttiness fade fast.
Middling Baltic-styled porter in a can brings soy-sauced peat smoke and sour-creamed Baker’s chocolate to musty dried fruiting. Charred earthen sod dirties up fig, date and yellow raisin souring at burnt toast bottom.
Silken coffee roast picks up cocoa-dried black chocolate malting and resinous hop oiling for stylish Baltic porter. Smoothly creamed mocha resilience outlasts day-old coffee reminder, soy-sauced vanilla extract bittering, weedy black tea trifle and latent charcoal reminder.
Plentiful porter meshes dark-roasted Oaxacan chocolate with bourbon-licked Madagascar vanilla and sugary dough-fried churro influence, picking up wet cedar dankness by caramelized chocolate-coffee finish. Brown chocolate midst sweetens cinnamon-spiced toffee nuttiness and dark cocoa waver while contrasting moderated hop char. Expansive flavor profile not fully integrated, but good enough for endearing dessert treat.
Musty dark-roasted chocolate prominence and nutty soy-sauced souring provide typical Baltic porter styling, outdoing caramel-burnt brownie fudging. Hop-charred black coffee roast, Russian black-breaded backup and wispy dried fruiting reinforce dry Baltic notions.