Author Topic: portlike beer  (Read 1136 times)

Offline mincksj

  • 1st Kit
  • *
  • Posts: 2
    • View Profile
portlike beer
« on: November 26, 2010, 12:31:46 PM »
I have a simple question. Randy Mosher gives a recipe for a portlike beer. Has anyone brewed this or any fortified beer like this? I have searched the forum but haven't really seen anything. Google-ing, I have found several threads on other forums but alas, no updates on how it actually tastes. I want to know whether it is worth the hassle.

Offline a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3781
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: portlike beer
« Reply #1 on: November 26, 2010, 01:22:36 PM »
I don't have Mosher's book handy, so I'm not sure what the recipe is, but it seems like most very high-alcohol beers have a portlike quality. DFH's Raisin d'Extra and 120 Minute come to mind. I brewed one a couple years ago: http://seanterrill.com/2009/11/05/batch-25-tasting-notes/
Beer is like porn. You can buy it, but it's more fun to make your own.
seanterrill.com/category/brewing
twomilebrewing.com

Offline capozzoli

  • Senior Brewmaster
  • ******
  • Posts: 1689
  • Lat 40* 6 m. 2.24 s. Long -74* 51 m. 21.75 s.
    • View Profile
    • Capozzoli Metalworks
Re: portlike beer
« Reply #2 on: November 26, 2010, 01:27:05 PM »
I brewed a beer with maple syrup in it. It had strong notes of port in it. I found it very undesirable.

Thomas Hardy's Ale. is port like. Look for recipes like that.
Beer, its whats for dinner.

http://theholyravioli.blogspot.com/

http:// www.thecapo.us

Offline bonjour

  • Administrator
  • Senior Brewmaster
  • *****
  • Posts: 1791
  • Troy, MI, 37mi, 60.9deg AR
    • View Profile
Re: portlike beer
« Reply #3 on: November 26, 2010, 01:58:07 PM »
Thomas Hardy's Ale. is port like. Look for recipes like that.
Frequently
Fred Bonjour
Co-Chair Mashing in Michigan 2014 AHA Conference in Grand Rapids, Michigan
AHA Governing Committee; AHA Conference, Club Support & Web Subcommittees



Everything under 1.100 is a 'session' beer ;)

Offline The Professor

  • Brewmaster
  • *****
  • Posts: 820
  • "In the next life, you're on your own"
    • View Profile
Re: portlike beer
« Reply #4 on: November 26, 2010, 05:57:44 PM »
I have a simple question. Randy Mosher gives a recipe for a portlike beer. Has anyone brewed this or any fortified beer like this? I have searched the forum but haven't really seen anything. Google-ing, I have found several threads on other forums but alas, no updates on how it actually tastes. I want to know whether it is worth the hassle.

There's only one way to find out if it's worth it...and that is to make a small batch.  Some people like this kind of brew, others don't.   But f you are a careful brewer with a palate that enjoys port, sherry, and specialties the likes of SA Triple Bock or Utopias , my guess is that  you'll probably wish that you made a full batch or more.

I have made fortified meads for years, using brandy (just as one would do making port or sherry).  The closest I've come to a fortified beer was a Burton/Barleywine that I reserved about a gallon of and to which I added a healthy measure of Scotch Whisky.  It was quite good, but a little too good...I think that in an uncharacteristic (for me) bit of impatience, I consumed it before it had a chance to really age and meld flavors together.  I think with the fortified beers, an extended post-blend aging would certainly always be beneficial. 
I do know that the effect is amazing in the fortified meads I've done;  I've just bottled a strong (to begin with) mead that was brewed in 1991, fortified with brandy in 1993, and aged in bulk (on wood) ever since in a few  very full 1 gallon jugs. 
The effect is  quite potent, certainly sherry-like, and with that extra added  'something' that comes from the original honey ferment.  Right now, it is the oldest fermentation of any real volume currently  in my cellar (not counting a dozen or so  old bottles of commercially made strong beer).

I think that with a well aged, fortified beer you could expect pronounced sherry notes, some degree  of sourness (depending on your original ferment and sanitation, and when you added the fortifying alcohol)  as well as the usual raisiny, almost mollasses-y notes that  any well made and really strong beer would develop.

The only thing I can say based on my limited experiences in this regard, is that it's probably worth it to take a chance and make double the batch you normally might.  It may seem like a risky shot in the dark right now, but if you are a 'clean' brewer with confidence in your procedures, you very probably won't  regret having made a full or extended batch  when you finally sample  any remaining bottles years down the line.

Of course, the problem is (for me anyway) keeping my grubby mitts  off of the stuff while it's aging...
AL
New Brunswick, NJ
[499.6, 101.2] Apparent Rennerian
Homebrewer since July 1971

Offline mincksj

  • 1st Kit
  • *
  • Posts: 2
    • View Profile
Re: portlike beer
« Reply #5 on: November 27, 2010, 07:33:27 AM »
What is fascinating about this beer is that it undergoes extensive ageing in a warm place and uses sherry yeast to ferment. This yeast is supposed to form a layer on top of the beer which consumes the oxygen.  Also I am a big fan of fortified wines, port, sherry, etc. However the whole process seems complicated and prolonged. Well we'll give it a try. and if I still remember that I started this thread by the time I actually drink it, I'll let everyone know.

beveragebob

  • Guest
Re: portlike beer
« Reply #6 on: December 01, 2010, 03:57:41 AM »
Probably a great question for Ask the experts, being Randy is currently the one that is in the rotation.

Offline CASK1

  • Cellarman
  • **
  • Posts: 56
  • Jacksonville, FL
    • View Profile
Re: portlike beer
« Reply #7 on: December 09, 2010, 09:30:28 AM »
Oxidation of beer is usually a bad thing (cardboard, etc.), but can lead to sherry- and port-like characters in high-gravity beers.

Offline James Lorden

  • Brewer
  • ****
  • Posts: 337
  • Forest Hill, MD
    • View Profile
Re: portlike beer
« Reply #8 on: December 09, 2010, 10:32:41 AM »
Oxidation of beer is usually a bad thing (cardboard, etc.), but can lead to sherry- and port-like characters in high-gravity beers.

Oxidation of wine is usually a bad thing too...

I like the idea of making a standard beer, cutting off fermentation at the desired level of sweetness, then fortifing with a neutral spirit...  add some oak chips for flavor... sounds great!
James Lorden
Beer Drinker Beer Maker & Beer Judge