Smoked porter is a dark style of beer that originated in London, England in the early 18th century. It is characterized by its well-hopped and dark appearance, which is achieved through the use of brown malt. The name porter is believed to have come from its popularity with porters, who were the working class of London at the time.
The Popularity and Spread of Porter
Porter quickly gained popularity and became the first beer style to be brewed around the world. By the end of the 18th century, porter production had started in Ireland, North America, Sweden, and Russia. The history of porter is closely intertwined with that of stout, as the terms stout and porter were used interchangeably by different breweries to describe dark beers.
In the early years of porter production, the beer was brewed and aged at the brewery, allowing for large-scale production and financial success for London porter brewers. Early porters were strong beers, with an alcohol content of around 6%. However, increased taxation during the Napoleonic Wars led to a decrease in gravity and alcohol content of porter.
The Evolution of Porter Brewing Techniques
Porter brewers in London pioneered many technological advances in brewing, including the use of the thermometer and hydrometer. The use of the hydrometer allowed brewers to accurately measure the yield of malt used in brewing. They discovered that brown malt, although cheaper than pale malt, produced less fermentable material. To compensate for this, brewers started using a proportion of pale malt and adding coloring to achieve the desired hue.
In 1816, a law was passed in Britain that allowed only malt and hops to be used in beer production. This posed a challenge for porter brewers who had been using brown malt for flavor. The invention of patent malt in 1817 solved this problem, as it allowed brewers to brew porter using mostly pale malt with a small percentage of patent malt for color and flavor.
Another innovation in porter brewing was the aging process. Initially, all porter was aged in large vats for several months before being transferred to smaller casks for delivery to pubs. However, it was discovered that blending a small quantity of highly aged beer with fresh porter produced a similar flavor to fully aged beer. This method reduced the amount of beer that needed to be stored for long periods, making production more cost-effective.
The Decline and Revival of Porter
In the late 19th and early 20th centuries, the popularity of porter waned, and many breweries discontinued its production. The introduction of lagers in the United States also led to changes in porter brewing, with breweries using lager yeast and adjuncts such as maize and molasses.
However, the revival of porter began in the 1970s with the Anchor Brewing Company in the United States and the Penrhos microbrewery in Wales. Today, many breweries in Britain and around the world produce porter in a variety of styles and flavors. Specialized porter brews, aged in barrels or flavored with ingredients such as pumpkin, honey, vanilla, plum, and chocolate, continue the tradition of innovation in porter brewing.
Smoked Porter Recipe
If you're interested in brewing your own smoked porter, here's a basic recipe to get you started:
Ingredients:
- 9 lbs of smoked malt
- 1 lb of chocolate malt
- 1 lb of crystal malt
- 1 lb of roasted barley
- 1 oz of Northern Brewer hops
- 1 oz of Willamette hops
- 1 package of ale yeast
- 5 gallons of water
Instructions:
- Mash the smoked malt, chocolate malt, crystal malt, and roasted barley in hot water at a temperature of around 150°F for one hour. This will extract the sugars and flavors from the malt.
- After the mash, lauter the wort (liquid) from the spent grain and bring it to a boil.
- Add the Northern Brewer hops and boil for 60 minutes.
- Add the Willamette hops and boil for an additional 15 minutes.
- Cool the wort and transfer it to a fermenter.
- Pitch the ale yeast into the fermenter and let the beer ferment for about a week at a temperature of around 68°F.
- After fermentation, transfer the beer to a secondary fermenter and let it age for a few weeks to allow the flavors to develop.
- Bottle or keg the beer and carbonate it to your desired level.
Enjoy your homemade smoked porter!
What is the difference between porter and stout?
The terms porter and stout were historically used interchangeably to describe dark beers. Today, the distinction between the two is less clear, and many breweries use the terms interchangeably. However, some brewers consider stouts to be stronger and more robust than porters, with a higher alcohol content and more roasted flavors.
Can I age my smoked porter in barrels?
Absolutely! Aging your smoked porter in barrels can add additional complexity and flavors to the beer. Bourbon barrels are a popular choice for aging porters, as they impart a rich, oaky character to the beer. However, any type of barrel can be used, depending on the flavors you want to achieve.
Can I add other ingredients to my smoked porter?
Yes, you can experiment with adding other ingredients to your smoked porter to create unique flavors. Some popular additions include vanilla, coffee, chocolate, and spices such as cinnamon or nutmeg. Be sure to adjust the quantities of these ingredients to achieve the desired balance of flavors.
Smoked porter is a rich and flavorful beer style that has a long and interesting history. It originated in London in the 18th century and quickly spread around the world, becoming the first beer style to be brewed internationally. Today, many breweries continue to produce porters in a variety of styles and flavors, including smoked porter.
If you're interested in brewing your own smoked porter, the recipe provided above is a great place to start. Don't be afraid to experiment with different ingredients and techniques to create your own unique version of this classic beer style. Cheers!
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