6 articles in this category
Twentieth-century U.S. lager breweries would often use colorants—such as a malt-based product called Porterine—to give their pale beers a darker or even porter-like appearance. Here’s how to make your own.
From beer-baron bobbleheads to bespoke barrel-aged blends, here are a few recs from our editors.
From award-winning homebrewer Annie Johnson, this partial-mash recipe for a lightweight porter—at 3.5 percent ABV—demonstrates how you can pack plenty of malt flavor into a low-strength beer.
Rich in malt flavor yet light in strength and easy to drink, lower-ABV stouts, porters, and other dark beers represent a wide-open playground for brewers at any level.
From Burial in Asheville, North Carolina, here’s a recipe for the hop-forward porter that thrilled our blind-review panel. As an internal brewery favorite, this beer is, cofounder Doug Reiser says, “exactly what we hope comes back into style.”
You voted, and we tallied. Here are your favorite breweries broken down in categories by beer barrels brewed.