Porter Pursuit. Part II.

I just found another worthy porter, not labelled dry in this case. Still, grateful to have in an environment where classic, full-tasted porter – unflavoured, hopped traditionally – is the exception not the rule.

It is Cameron’s Brewing Crooked Nose Stout, from the craft stalwart Cameron’s in Oakville, Ontario, within the Toronto conurbation. I opened it moments after completing Part I. It’s a seasonal release for some years now but I’ve just caught up with it.

5.1% abv. Good malty body, not too much though, but more importantly not too little. No raw burnt notes, which good porter should not have, but rather roastiness and sweet malt playing off each other.

45 IBUs, so not underhoppped as too many of the genre. See company webpage for more description.

 

 

Tasting the beer, before reading anything about it I knew the hop taste was “right”. Then, I checked the can and website: East Kent Goldings. Why am I not surprised?

The mash bill includes some wheat and oats, but these do not mar the English porter profile. If you want, classify it as an oatmeal stout.

Good to see this, we need more of the same.*

 

 

We continue with Part III looking at Canadian-brewed Guinness.

*In this type of discussion many cite Fuller Porter from London as a standard. It is okay, but this Cameron’s is much better, imo. As for many porters, “more” of what is in the Fuller – same profile, just more – would make it a better product.

 

 

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