My higher education continues with glasses classes and we ain’t talking about optometry school either. It’s another Beer 101 assignment, this time with Professor Porter. After nearly being suspended for some baby shower beer tasting, it was time to hit the bocks and do some craft cramming to bring my grades back up to more than just a passing thought.
Craft cramming.
Today’s lesson is the classic Porter, some dark matter that you don’t need a doctorate in physics to understand. A textbook pour, as dark as a Bonnie Tyler one hit wonder.* A slim foam of a mortarboard on top, no tassle, no hassle. Definitely a cocoa aroma, the chocolate is front and center on the proboscis.
A watery mouthfeel, not as substantial as some porters. The taste is a full roast cocoa and some mild bitters all balanced, a great start. It is a bit busy, as in a bit fizzy. With progress the fizz is gone and some coffee has shown up with espresso bitters. The chocolate has done a jump back Kerouac and is now MIA. Now it’s all back in a complex mix.
A good solid porter, it did bounce around a bit. Another class act from the Niagara College Teaching Brewery.
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