Michelob Porter is brewed using the finest classic aroma hop varieties grown in the Pacific Northwest United States and two-row, caramel and chocolate barley malts, giving it an aroma of coffee and a hint of chocolate. It is dark brown in color and, when held to light, ruby-red highlights can be seen. The porter complements a variety of cheeses, shellfish dishes as well as chocolate desserts, and is best enjoyed when served in a traditional pub style glass.
NYHarvey (2153) - New York, New York, USA - OCT 2, 2006
3 AROMA 7/10 APPEARANCE 3/5 TASTE 6/10 PALATE 3/5 OVERALL 11/20
12 oz bottle at A-B’s GABF Reception. This is a different recipe than the older Michelob Black and Tan. Chocolate/roast malt aroma is fairly concentrated. Body is ruddy brown to black and holds a diminishing thumb thick tan head. Fore is light with very mild toasted/roasted malts. Thinnish mouthfeel is more like the lighter English style Brown Porters than the brawnier american approach to the style. Has some fairly assertive, almost floral, hop notes as it warms. Lacks the more pronounced chocolate notes of examples like Anchor’s Porter. A step in the right direction, but it still sort of feels like it was brewed to not offend anyone and therefore lacks some of the more pronounced and charactisitc features of the standout porters. This leaves a drinkable, light bodied beer with much more roastiness than you’ll find in any other A-B beer (save maybe Bareknuckle) but with much less of that trademark roastiness than you’ll find in the average American brewpub version.
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