Making a good dark Porter isn’t just about malt. Sure you’ve got your crystal, chocolate and roast malts to provide lots of body and a healthy shade of who-turned-the-lights-out, but balance demands something more than that; specifically, generous additions of hops. What hops, when and how much? That’s a long conversation, but even when we manage to bail Carl up on the subject we can never pump it out of him. Best to just enjoy it and stop worrying.

ABV 5%. Best served at 10-12 ° C

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