ok, boags honey porter. missed this the previous few times its been released. looking forward to a taste. The recipe does not say what the actual bittering hops are. It says the first two additions should to have 10 HBUs (same thing as AAU) and be split evenly at 45 minutes and 30 minutes. I left it at Hallertau. having said that, the balance of this brew is all over the place. it has dark ruby/ mahogany colors and a lacy off white head which looks a little out of place with a beer that is dark. the nose has a gentle roasted touch, with massive blasts of honey and fruity hops. you can really smell the apple orchards of tassie in there. problem here is in the balance of the flavours. theyve gone a bit too full on trying to take a porter and give it an edge. too heavyhanded on the honey which often overpowers the beer. you have to drink this chilled, so this is kept under control. unfortunately, porters are at their best warming up. they also have this nice new hop which they are also trying to bring to the fore, but it doesnt compliment everything else they are trying to do here. the hop has a fine balance of bitterness and aroma, but its application here is a little amiss. the addition of honey and new hops totally takes the focus off the fact this is supposed to be a porter because they have gone overboard with it. the roasted flavor that should be present in spades is shoved to the side in a big way. it also finishes in a rather muddled fashion. trying to be dry, but again, the honey kills it, and the hops seem to end up being more about the aroma than the bite. it does have a crisp clean feel tho, as is usually the case with tassie beers. The ABV of different porters can range quite significantly, from around 4% upto 9% or more for Imperial versions. The use of a LME will undoubtedly produce a beer of pure quality, depth, body and flavour than options 1 or 2 above. The ABV will be determined by the use of a hydrometer

Cromwell Best Bitter 4.4%– Our Cromwell best bitter is a local favourite. A deep amber colour with a rich malt finish. It’s a best bitter for a reason. Larger Brown, Robust, Baltic, English, American and Smoked Can all be used to describe variations of porter. This means that there is some room for experimentation. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Sherwood Pale Ale 3.9%– The perfect sessionale pale for any occasion. A citrus burst from this pale ale will leave you wanting after every sip. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.Smoked porters, of course, must include a smoked element which is typically a portion of smoked malt. Since our first batch of White House Honey Brown Ale, we've added the Honey Porter and have gone even further to add a Honey Blonde this past summer. Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn't sweeten it.

Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark. Hops: Hops can vary quite widely in a porter depending on the style being brewed. English versions will predominantly use English hops, American versions can emphasise hops more using really aromatic hops and even dry-hopping although this isn’t always the case.Malt: Typically, many porter recipes will be made of of an English or US base malt such as Maris otter or pale malt and then a variety of dark roasted malts and crystal malt. Guinness Extra Stout was originally known as Guinness Extra Superior Porter so a large part of the difference comes down to marketing. i think the biggest problem with this beer is you cant drink it after having other beers. doing this exposes its weaknesses to the hilt. goes down ok if its drunk in isolation, or at the start of the night. the bottle states "limited edition van diemen hop" and ill admit i dont know anything about it. is it a bittering hop, an aroma hop, what?? anyway, ill continue with the review. With public excitement about White House beer fermenting such a buzz, we decided we better hop right to it.