RateBeer

Flag Porter 1825 Original

Percentile
88
overall
Brewed by Elgoods
Style: Porter

Wisbech, England

bottled
common

on tap
unknown

Broad Distribution
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RatingsAverageScoreABVStyle PctlServe in
4543.53/5.03.51/5.05%86.3English pint, Stem glass
Commercial Description:
Available in bottle
Contract brewed by Elgood for BrewLab/Darwin.
Full bodied porter, hopped with Kent’s hops.

Flag Porter is brewed from a traditional 19th century British recipe using yeast salvaged from a vessel which sank in the English Channel in 1825. In 1988, several bottles of the brew were raised from their resting place 60 feet deep in the Channel. They were in their original containers, with their wood stoppers and wax seals intact. When opened, however, they "tasted like old, wet boots" according to Dr. Keith Thomas, renowned brewer and microbiologist. When he examined the beer under a microscope, he found a small percentage of the yeast to be still living! After months of growing this yeast, he brewed a porter using an 1850 recipe. Adhering to the practises of porter brewers of the era, Dr. Thomas uses barley and hops grown without pesticides or chemical fertilizers.
 Most Recent Top Raters Highest Ratings Who's Rated This?  
 hellbilly (1515), scottsdale über alles, Arizona, USA
3 Aroma Appearance Flavor Palate Overall
5/103/55/104/513/20
Apr 16, 2007  
pirates on the bottle...a must have. small head. tastes grassy with a little dried fruit and wet wood. a little watery but a decent session beer.


 hopdog (5549), Lansdale, Pennsylvania, USA
3 Aroma Appearance Flavor Palate Overall
5/104/56/103/512/20
Apr 14, 2007  
11.2oz bottle. Poured a dark brown color with a small sized off white head. Lots of floaters. Subtle aromas of roast, chocolate, and caramel. Tastes of roast, chocolate, and light coffee. Thinner body. Both the aromas and tastes were on the weak side. This was drinkable, but boring.


 patrick767 (2019), fort wayne, Indiana, USA
4 Aroma Appearance Flavor Palate Overall
8/104/58/104/516/20
Apr 1, 2007  
bottle - Pours almost black with a thin tan head. The ample aroma has roast malt and prominent chocolate notes. The flavor is roast malt, chocolate, and coffee blending together in a very tasty combination. Well balanced and full bodied, this is a very good example of the style.


 VikingHammer (362), Lynnfield, Massachusetts, USA
3.5 Aroma Appearance Flavor Palate Overall
7/104/56/103/515/20
Mar 25, 2007  
Pours a very dark with a little tan head. Aroma that is very malty with a hint of chocolate. Flavors include some chocolate, coffee, and roasted malts. Pretty good porter.


 beachbum25 (783), Powellville, Maryland, USA
4 Aroma Appearance Flavor Palate Overall
8/104/58/104/516/20
Mar 25, 2007  
12 oz Bottle-Poured black w/a slight tan head. Rich malted aroma. This is what a porter should taste like. Chocolate, licorice, coffee, molasses, & roasted malt w/a thick chewy mouthfeel & a good touch of carbination. Long woodsy finish.


 aobecksy (661), Middle of no where, Ohio, USA
3.9 Aroma Appearance Flavor Palate Overall
8/103/58/104/516/20
Mar 25, 2007  
cincy gathering mar 2007: fantastic, loved it! Nice and creamy with a scotch underlying flavor, no harsh finish: though a tad oily that dimished the head. This is how a beer should taste.


 redlight (1458), Winter Park, Florida, USA
3.6 Aroma Appearance Flavor Palate Overall
4/104/58/103/517/20
Mar 23, 2007  
Smooth malty aroma, with hints of vanilla, and chocolate. Pours black with a thin white head. Smooth and creamy upfront, vanilla, cafe au lait, hoppey crispness cuts in and then finishes smooth again with loads of vanilla.


 Lubiere (4480), Ottawa, Ontario, Canada
3.5 Aroma Appearance Flavor Palate Overall
8/103/57/103/514/20
Mar 11, 2007  
A deep dark porter with a thin moka head. Aroma of bitter chocolate, cardamom and licroice, with some buttery notes, quite pleasing. In mouth, a rather light porter in the begiining, but which yields long roasted malts and bitter chocolate long after the sip is taken. There is some woody notes here, and light metallic bitterness. Interesting. BOTW, fall 2006.



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