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Heard about this in one of my car groups so had to go in search of it. It’s a mild porter (to me) with a hint of chocolate aftertaste. What I found personally is that as it warmed a bit, the flavor began to blossom and become a bit bolder, for the good. I dig it And will be stocking up as it is a limited run, though they say it should run into Jan/ Feb.
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You had me until Hershey's. Chocolate Porter can be very good but Hershey's is terrible chocolate. Of course, it's just branding so the chocolate flavor in the beer may well be just fine. -
I've had many folks over the years ask if my porter recipe has coffee or chocolate, and the answer is no - those notes come from the grain bill (Maris otter, brown malt, biscuit, caramel 80, black patent, and flaked oats). A proper porter often has hints of these things simply from the roasted barley involved. I'm not a huge fan of flavorings in my beer, but know many that use vanilla beans or cocoa in their brewing process.
As you discovered, most beer blooms in flavor and aroma after it warms up a bit. Flavorful styles like porter are best warmed up towards 50F, versus 34F right out of the fridge.
That said - I used to like Yeungling porter a lot back in the 90's, and may have to pick up a six pack of this if I come across it.Last edited by jfmorris; October 27, 2020, 10:19 AM.Comment
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Sounds like a dessert beer. There are over 50+ different types of beer and there are even more ways to categorize them—by flavor, by type, by color, by bitterness, by ingredients, etc. So many beers, so little time.
I wonder if you add Hershey's Chocolate Syrup to PBR . . . . . .
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hahaha I let out an audible 'yuck' followed by a laugh, at your comment of chocolate syrup in PBR. Although my spicy sauce with dark chocolate is quite tasty so who knows...Originally posted by bbqLuv View Post
No it's not sweet or anything like a dessert wine that can make you pucker. It's still a porter with just a hint of chocolate. As jfmorris suggested that hint can often be found in porters (and I'd include stouts) without even adding anything extra to the brew. My friends and I brewed an Imperial Stout once that had a bit of coffee flavor and we had added none.
I just thought it was something fun and different to try and I actually liked it so figured I'd share.Comment
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I Love Yuengling, Ying-ling, Yuenglingue, Yinglini, however it's spelled. Too bad it's not available where I live. I went to the Carolinas back in Feb and brought home several 12 packs of their regular for myself and pals. I have literally one bottle left, can't bring myself to drink it. I want to try this, I've never had anything bad from them.Comment
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My neighbor offered me a bottle to drink when I stopped by his place to check out a tool he was offering to lend me just a few days ago. Somebody had given him 2 and he wasn't interested. I really like stouts and porters, so I drank it. I thought it was good. The chocolate taste was subtle but pleasant, sort of a high cocoa content dark chocolate under taste. He offered me the second one too, but I had to get home. I liked the basic Yuengling porter quite a bit. Of course, we're in Yuengling territory here in NEPA.Comment
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My brother went to college in eastern West Virginia, not too far from The Burgh. One of his fraternity brothers was the scion of the family that owned Iron City beer. They used to call it Iron Shitty. Made with pure Pittsburgh slag water. But since W. Va was a 3.2 state, it was better than what they could get by school.Last edited by Dewesq55; October 28, 2020, 10:18 PM.
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