herbjones (742) - Orange, California, USA - AUG 29, 2002
4.1 AROMA 8/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 17/20
Poured black with just the faintest hint of light getting through.Creamy tan head that is just beautiful. Nose is amazing.Full of dark fruit/raisins. Flavor is outstanding. Thanks to Indra for asking for this one and making me go out and look.
Aurelius (3844) - Tallahassee, Florida, USA - AUG 19, 2002
4.1 AROMA 8/10 APPEARANCE 5/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
This actually tastes more like a stout than a porter. It also smells more like ale than porter, with a little coconut. Cool label. Deep ruby brown. Bocky, sweet, woody. Stocky body but not pothole patch. A pleasant surprise.
bubslang (438) - Kentwood, Michigan, USA - AUG 19, 2002
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 8/10 PALATE 5/5 OVERALL 15/20
a very good porter, garnet brown, with chocolate malt aroma, smoky roasted malt flavor with a touch of sweetness, and a nice slightly bitter hop finish.
Brodie (540) - Blowing Rock, North Carolina, USA - AUG 5, 2002
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 4/5 OVERALL 17/20
Dark ruby-brown color. Aroma of chocolate-covered cherries. Great mouth-feel, full-bodied. Very drinkable, even here in the Arizona heat. One of the best porters I’ve had.
tonka99 (4) - USA - JUL 29, 2002 does not count
3.4 AROMA 6/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 16/20
I tried this porter because I read about it in one of the brew mags. While it was dark I was slightly disappointed with the mouthf eel and felt that it fell short of something interesting. It improved as it warmed but was still very flat tasting. It had the apperance of coke becuase of the small head and never reallly improved during the tasting.
austinpowers (2826) - New York, New York, USA - JUL 25, 2002
4.7 AROMA 9/10 APPEARANCE 5/5 TASTE 9/10 PALATE 5/5 OVERALL 19/20
UPDATED: FEB 26, 2005 Flag Porter is brewed from a traditional 19th century British recipe, fermented with original 1825 yeast salvaged from a sunken vessel in the English Channel. Several bottels of the brew were raised from some 60 feet in the Channel in their original condition with their wood stoppers and wax seals intact. When opened it ’tasted like old, wet boots’ according to Dr. Keith Thomas, brewer and microbiologist. But, when put under a microscope he found living yeast. After months of growing this yeast, he brewed a porter using an 1850 recipe. True to porters of this era Dr. Thomas uses barley and hops grown without pesticides or chemical fertilizers.
.......................OK, that’s the story, so shouldn’t it be called ’1850 Porter’?
Anyway, the beer is fantastic! Very flavorful, yet drinkable. Fuller than Yuengling’s Porter, and less fizzy, to boot. Who knew such an old beer recipe could taste so good. Dogfish Midas Touch could learn a thing or two from this brew.
Murphy (1759) - Fort Collins, Colorado, USA - JUL 14, 2002
3.9 AROMA 7/10 APPEARANCE 4/5 TASTE 7/10 PALATE 5/5 OVERALL 16/20
Appearance is that of Coke. Nice british bitterness. I can really taste the sunken ship yeast (haha). But really, this came from the depths of the sea.
Tom Servo (424) - Arlington, Virginia, USA - JUL 14, 2002
4.2 AROMA 7/10 APPEARANCE 5/5 TASTE 8/10 PALATE 5/5 OVERALL 17/20
Nice and dark. Has a sort of malty flavor to it. Dark head that’s large for a porter.
dankfor20 (193) - Las Vegas, Nevada, USA - JUN 27, 2002
4.2 AROMA 8/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 17/20
full bodied porter is a good description. very tasty with a good burnt and sweet mix. smooth going down. nicely done
bluemeow76 (693) - Lewis Center, Ohio, USA - JUN 19, 2002
3.8 AROMA 8/10 APPEARANCE 5/5 TASTE 6/10 PALATE 3/5 OVERALL 16/20
This beer is really good - but it is also really thick (as I understand porters to be). As with other porters - I love to try them, and have a few drinks - but I find them difficult to finish before they sit too long and become gross.