Often features more bitter and roasted malt flavor than a brown porter, but not quite as much as a stout. Robust porters have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. Their caramel and malty sweetness is in harmony with the sharp bitterness of black malt. Hop bitterness is evident. With U.S. craft brewers doing so much experimentation in beer styles and ingredients, the lines between certain stouts and porters are often blurred. Yet many deliberate examples of these styles do exist. Diacetyl is acceptable at very low levels.
- Roasted or Grilled Meats
- Chocolate Peanut Butter Cookies
Very Dark to Black
Slow to Fast Rising Bubbles
Hop aroma and flavor are very low to medium. Hop bitterness is medium to high.
Grainy, Bready, Toffee, Caramel, Chocolate, Coffee. Caramel and other malty sweetness is in harmony with the sharp bitterness of black malt, without a highly burnt/charcoal flavor.
Fruity esters should be evident, balanced with all other characters.
Not common to style.
Diacetyl is acceptable at very low levels.
Low to High
Medium - High
Kent Goldings, Fuggles
Munich, Crystal, Chocolate, Black Patent