Rhyme time for this poetic porter with a visit to the COMDB culture corner.
I poured me a porter,
Called bricks and mortar.
From the folks at Collingwood,
I hope it’s good.
My poetic license was issued by the DBR.* Hallmark here I come.
On their website the Collingwood crowd suggest a few pairings. How about pairing this full bodied porter with …. their White’s Bay IPA. Or pairing this aged ale with ….. a Festbier. Since my tasting approach is one and done, I passed on their proposed pairings and opted for an in the shell salt & pepper pistachio pairing, which I think was an ideal side snack with these somewhat substantial suds.
A 10W30 black pour*, with a flurries in May head, gone before you could say go. Full roast and cocoa on the nose, sweet from the cocoa plus an extra something. The first quaff is a roasted malt with some cocoa and a woodsy layer, roll out the barrel! The oak infusion makes it a bit complex but enhances the classic porter experience. Will it wear thin? Only time and tasting will tell.
It evolves woodsy with a boozy bourbon backdrop. The cocoa has left in search of a less complex stout.
The roasted malt is now trying to balance the barrel booze kick. It is a different kind of porter, not over the top boozy but complex enough to be not for everyone. Even porter lovers may split the vote on this one. I enjoyed it but it did wander a bit, the first quaffs were the best.
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